Cabbage and Corned Beef

Chou et Boeuf au Mi-sel

Preparation info
    • Difficulty


Appears in

By The Times Picayune Publishing Company

Published 1901

  • About


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


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 Horsera