Corned Beef and Cabbage
Source of Recipe
From: Joanne Gainey
1 large head cabbage, (about 2 pounds) remove outer leaves if damaged, cut
into 8ths leaving the core attached
4 slices bacon
1/4 cup apple cider vinegar
1/2 teaspoon salt
1 packet Splenda or sweetener to equal scant 2 teaspoons sugar
1 1/2 cups water
2 lbs cooked corned beef, juices drained if cooked at home, OR 2 lbs cooked
corned beef from the deli--juices included, OR
2 cans prepared canned corn beef, fats and juices included
Over low heat cook bacon in a large lidded pot that will accommodate the
cabbage all at once. When bacon is crisp, remove it from pot and add
vinegar, salt, sweetener, and water, then break up the crisp bacon and
return it to the pot (or just save it for a sandwich tomorrow) Pile in the
cabbage and cover pot tightly. Bring to a boil then lower heat to as low as
your stove will go. Cook cabbage for about 30-40 minutes, stirring after 15
minutes and then in later stages stirring often enough that all of the
cabbage is cooked evenly. It will give up more water as it cooks and
usually becomes quite juicy.
Add the meat to the pot and correct seasoning--adding salt and pepper as
needed. Cover and cook together with the cabbage until the meat is
thoroughly heated and is starting to fall apart--about 20 minutes. (If
using canned corned beef, it will break into tiny pieces.)
Serve in soup plates removing the core of the cabbage as it is placed on the
soup plate. Place slices/pieces of corned beef attractively over the top of
the pile of cabbage. Serve with both forks and spoons so the juice can be
enjoyed as well. A sharp table knife may also be appropriate for serving
this, as sometimes the cabbage leaves or the meat can be a little large for
one bite.
For the non sugarbusters in the family, corn bread or soda bread may be a
welcome accompaniment.
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