Cabbage and Corned Beef

Chou et Boeuf au Mi-sel

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Preparation info

    • Difficulty

      Easy

Appears in

The Picayune's Creole Cook Book

By The Times Picayune Publishing Company

Published 1901

  • About

Ingredients

  • A Fine Head of Cabbage
  • A Pound of Corned Beef
  • A Red Pepper Pod
  • A Teaspoonful of Chili Pepper

Method

To boil corned beef and cabbage, wash the meat in cold water and put it in a large kettle; cover with cold water. Let it simmer gently for two hours. Then add the Cabbage, which you will have prepared according to directions in the preceding recipe, and let all boil for two hours longer. When done, put the Cabbage in a dish, with the meat in the center, and serve with a Tomato Catsup or Horseradish or Mustard Sauce. The Cabbage may be put in the pot after having been cut in four quarters and soaked, but it is always safer to pick over each leaf, for fear of insects.