Traditional Corned Beef And Cabbage
|Boiling water||1 1⁄2 Cup (24 tbs)|
|Canned corned beef||12 Ounce (1 Can)|
|Mustard sauce||2 Tablespoon|
|Chopped parsley||3 Tablespoon, chopped|
Discard outer leaves of cabbage and cut remainder in 8 wedges, cutting off some of core.
Arrange wedges in a circle in large skillet, dissolve bouillon cube in water, pour over cabbage, cover and simmer 10 minutes, or until cabbage is tender.
Arrange corned-beef slices between cabbage wedges and in center, cover and simmer 10 minutes longer.
Pour sauce over top and sprinkle with parsley.