CORNED BEEF BROTH WITH CABBAGE
By Gloria Pitzer, as seen in… Gloria Pitzer’s Mostly 4-Ingredient Recipes (Secret RecipesTM, St. Clair, MI; April 1986, p. 14).
INGREDIENTS:
Leftover broth from “Corned Beef” recipe
Enough water added to broth to give you 6 cups (total)
Half of a head of cabbage, cut into bite-size pieces
1 medium, peeled potato (grated)
1 TB caraway seeds (optional)
1 peeled & grated apple
Melted butter (for serving)
INSTRUCTIONS:
Reserve the leftover broth from the Corned Beef…
To prepare – place the reserved broth with enough additional water to give you 6 cups in a large sauce pan. Add cabbage. Stir in potato (grated on large holes of your vegetable grater), caraway seeds (optional), and grated apple. Cover and simmer 1 hour or until cabbage is tender. Serve with melted butter, as a Sidedish for 4.
[NOTE: As always, asking only for proper credit if you care to re-share this recipe.]
See also…
