Corned Beef and Cabbage
Corned beef
MENU IDEA
Corned Beef and Cabbage
Parsleyed Potatoes
Carrot-Raisin Salad
Rye Rolls
Butter or Margarine
Gingerbread
Beverage
3 to 4 pounds corned beef
Water to cover
1 large head cabbage, cut in wedges
Cover corned beef with water. Cover closely and bring to a boil. Reduce heat to simmer and cook slowly until tender, allowing about 1 hour per pound. Fifteen minutes before meat is done add cabbage wedges and continue cooking until meat and cabbage are done. 6 to 8 servings.