1 head Cabbage, chopped with core removed
7 Cups Good Vegetable Stock (home made, or store bought), more if needed–you want this served with some broth
1 can Corned Beef (found in the canned meats section of the store)
Salt and Pepper, to taste
Clean and chop one head of cabbage and place in stock pot with vegetable stock.
After cabbage has cooked and about 15 minutes prior to serving, add the can of corned beef, crumbling as you add to the pot.
Taste broth–add salt and pepper as needed. Add a couple pats of butter and stir to melt prior to serving.
Variations – add 2 tsp of Caraway seed, chopped parsley.
Tags: St Patrick's Day
Submitted by: kathleen on April 21, 2012