Corned Beef With Cottage Cheese Sauce
|Corned beef piece||1|
|Sour cream||1 Cup (16 tbs)|
|Cabbage head||1 , quartered|
|Chopped chives||1 Tablespoon|
|Cottage cheese||1⁄2 Pound|
Put the beef in cold water and cook it slowly for 3 1/2 hours.
Drain, place the meat in fresh warm water, and cook until it is done about 1 1/2 to 2 1/2 hours longer.
Boil the cabbage separately during the last 1/2 hour before the beef is done, so that it is ready to serve when the meat has reached the tender stage.
Add to the cottage cheese enough sour cream to thin it to a light, creamy mixture.
Add the chives (they give a zesty tang) and salt and pepper to taste.