My kids and husband are not fans of Traditional Corned Beef and Cabbage, but everyone loves my Mother’s recipe for this traditional dinner. It is a basic cabbage dish with canned corned beef. For those of you with picky kids who do not like the taste of a corned beef brisket, give this one a try. I guarantee your family will like it, and it takes less time than the traditional brisket dinner.
Note: Traditional soda bread is a St. Paddy’s day favorite, however my Mother served this dish with good ‘ole American Corn Bread – it’s just as good too!
1 head Cabbage, chopped with core removed
7 Cups Good Vegetable Stock (home made, or store bought), more if needed–you want this served with some broth
1 can Corned Beef (found in the canned meats section of the store)
Salt and Pepper, to taste
Clean and chop one head of cabbage and place in stock pot with vegetable stock.
After cabbage has cooked and about 15 minutes prior to serving, add the can of corned beef, crumbling as you add to the pot.
Taste broth–add salt and pepper as needed. Add a couple pats of butter and stir to melt prior to serving.
Variations – add 2 tsp of Caraway seed, chopped parsley.
Tags: St Patrick's Day
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