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Corned Beef & Cabbage for Two




Source of Recipe


by Millie, from King Arthur Flour


Recipe Introduction


AUTHOR’s NOTES: One thing I really like about this recipe (besides how well it works) is the fact that it makes a relatively small amount, and I'm not left with tons of sad-looking cabbage and potatoes.

A recipe that appeared in The Boston Globe long ago was my original inspiration for this. I've made some changes over the years, but I thank the Globe for a great starting place.


Recipe Link: http://messageboards.ivillage.com/n/mb/message.asp?webtag=iv-fdcooking&msg=10095.355

List of Ingredients




one small can (about 14 to 15 ounces) vegetable broth*
2 to 3 cloves of garlic, peeled and sliced
1/2 teaspoon caraway seeds
1/4 teaspoon coarsely ground black pepper
1/2 of a small head of cabbage (about 12 ounces), cored and cut into four wedges
1 1/2 cups (about 8 ounces) baby carrots
3/4 to 1 pound baby potatoes**, about 1 inch in diameter, washed
3/4 pound thin-sliced deli corned beef

*I've tried chicken broth, beef broth and vegetable broth, and in my opinion vegetable is the best choice in this recipe.

**I like to leave the skins on potatoes. If you don't like skins, go ahead and peel them. If you can't find baby potatoes, use about 3 medium or 2 large boiling potatoes, such as Yukon Gold or some other non-Russet variety.

Recipe



In a saucepan or deep sauté pan with lid (or electric frying pan), heat the broth, garlic, caraway seeds and pepper to boiling. Add the cabbage, carrots and potatoes; reduce the heat, and simmer the mixture for about 15 minutes (maybe a bit more), till the vegetables are fork-tender.

Remove the pan from the heat. Layer the sliced corned beef evenly over the vegetables.

Cover the pan, and let it stand for 5 minutes, till the corned beef is heated through.

Arrange the vegetables and corned beef on a serving platter, and drizzle on some of the pan juices. Serve with butter for the potatoes, and mustard for the corned beef.

Yield: Two very substantial servings, or three regular servings.