CORNED BEEF AND CABBAGE

Cooking Time:  20 Minutes

Make Ahead:  This is perfect for a
complete make ahead meal.  Prepare
up to 24 hours ahead, cover and
refrigerate until ready to reheat and
serve.

Serves 4

Serve with warm pumpernickel or rye
bread.

SHOPPING LIST

Corned Beef,Cabbage, Potatoes, Sugar, Bay Leaf,
Garlic, Salt, Pepper

INGREDIENTS

8 cups water
1 teaspoon salt
1 tablespoon sugar
1 bay leaf
1 teaspoon minced garlic
1 1/2 teaspoons pepper
1 head of cabbage, cut into quarters
8 red potatoes
8 slices of deli corned beef (sliced 1/2 inch thick)

1. Combine water, salt, sugar, bay leaf, garlic and pepper in a 4 quart pot and bring to a boil.
2. Reduce the heat to medium and add cabbage and potatoes to the pot, cook for 5 minutes.
3. Add sliced corn beef to the pot and cook for 15 minutes.
4. Remove the cabbage, corned beef and potatoes and discard the bay leaf.  Serve immediately.

VARIATION

For a really well balanced meal, add 1 cup of sliced carrots and 1 cup of sliced celery to the water, salt, sugar, bay leaf, garlic and pepper.

EXPRESS COOKING

To really minimize the smell of cooking cabbage, add a quarter of a fresh lemon to the cooking water.

MONEY SAVING TIPS

A whole brisket of corned beef will give you approximately 8 servings.  You can save considerably if you purchase a whole piece and slice your own portions and freeze the leftovers.

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