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Day After St. Patty's Day Cabbage Corned




Source of Recipe


Mai


List of Ingredients




2 lb leftover corned beef, cooked
8 oz water
3 standard cans diced tomatoes
2 can tomato sauce (8 ounces)
1 green pepper, chopped
3 sm onions, chopped
2 tsp dried parsley
1/2 tsp Cayenne
Black pepper to taste
1 tsp garlic powder
2 tsp cumin
1 can red beans
2 tbsp sugar
4 tsp beef bouillon granules
Worcestershire to taste
1/2 head cabbage, chopped



Recipe



Saute and lightly brown in skillet onions and green pepper. Bring water, canned tomatoes and tomato sauce to boil. Add remaining ingredients except cabbage. Add about one half of the cabbage and cook for at least 45 minutes. Add corned beef and remaining cabbage and cook 15 to 20 minutes longer.
This tastes better the second day. I like some of the cabbage a little crispy so that is why I add some later. It also freezes well.