In the spirit of the day
here's a very good, very easy recipe!
30 Minute Corned Beef & Cabbage Dinner
14 1/2 oz. can, ready to serve vegetable broth
2 cloves garlic, sliced
1/2 t. caraway seeds
1/4 t. coarse grind pepper
1 small head cabbage,
cut lengthwise into 8 wedges
(about 1 1/2 lb)
1 1/2 c. baby carrots (about 1/2 lb)
3/4 lb. deli corned beef, sliced 1/8-inch thick
In a large saucepan or Dutch oven, combine broth,
garlic, caraway seeds and pepper;
heat to a boil.
Add cabbage and carrots.
Reduce heat to medium-low;
cover and simmer 15-17 minutes or until vegetables are tender.
Place corned beef over vegetables in pan;
cover and remove from heat.
Let stand 5 minutes or until corned beef
is heated through.
Arrange corned beef and vegetables on a large serving platter;
spoon remaining cooking liquid over the top.
Makes 4 servings.
for the past twenty three years.
It's the day my darling Kate
was a wee ten days old
and became my darling daughter Kate!