Friday, March 15, 2013

Corned Beef 'N' Cabbage Casserole

Note: Okay, so Elaine was German through and through, but on St. Patrick's Day Weekend there's a little Irish in all of us!

1 medium head cabbage, shredded (about 8 cups)
1 small onion, chopped
1 cup water
1 can (15 1/2 oz.) white hominy, rinsed and drained
3/4 pound thinly sliced corned beef, chopped
1/4 tsp. salt
1/4 tsp. pepper
1/4 tsp. hot pepper sauce

In a large Dutch oven or saucepan, combine cabbage, onion and water; bring to a boil. Reduce heat; cover and simmer for 15 minutes or until the cabbage is tender. Add remaining ingredients; simmer for five minutes. Serves six.

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