Cabbage and Corned Beef from The Picayune's Creole Cook Book by The Times Picayune Publishing Compan
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 prepa...
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Ingredients
- A Fine Head of Cabbage
- A Pound of Corned Beef
- A Red Pepper Pod
- A Teaspoonful of Chili Pepper
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