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30-MINUTE CORNED BEEF AND CABBAGE DINNER 14 1/2-ounce can ready-to-serve vegetable broth 2 cloves garlic, sliced 1/2 teaspoon caraway seeds 1/4 teaspoon coarsely ground pepper 1 small head cabbage, cut lengthwise into 8 wedges (about 1 1/2 pounds) 1 1/2 cups baby carrots (about 1/2 pound) 3/4 pound deli corned beef, sliced 1/8-inch thick Combine broth, garlic, caraway seeds and pepper in a large saucepan or Dutch oven. Heat to boiling. Add cabbage and carrots. Reduce heat to medium-low. Cover and simmer 15 to 17 minutes or until vegetables are tender. Place corned beef over the vegetables in pan. Cover and remove from heat. Let stand five minutes or until corned beef is heated through. Arrange the corned beef and vegetables on large serving platter. Spoon remaining cooking liquid over top. Makes four servings. Serving suggestions: Serve with rye bread or potato rolls. If you want boiled potatoes with this meal, cook them in a separate pot of water. ------------------------------------------------------ I WOULD LEAVE OUT THE CARROTS. |