"The first zucchini I ever saw I killed it with a hoe."--John Gould, Monstrous Depravity, 1963

Corned Beef and Cabbage Recipe

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This recipe for Corned Beef and Cabbage, by , is from A Taste of Our Family, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Deb Melancon
Added: Friday, January 12, 2007

Category:
Category:

Ingredients:  
Ingredients:  
3-4 lb. cut of marinated corned beef brisket,
2-3 medium onions quartered,
3 minced garlic cloves,
12-15 peppercorns,
3/4-1 1/4 cups of water,
small head of cabbage, cut into wedges (unless you are going to make Reubens- use the cabbage for coleslaw)

Directions:
Directions:
Put all ingredients into a slow cooker- except the cabbage and cook on high 5-6 hours and then place cabbage on top for an additional 2-3 hours. To serve, top with mixture of sour cream and horseradish or don't add cabbage and have delicious Reuben sandwiches (thin sliced meat, dark rye bread buttered, swiss cheese, sauerkraut and thousand island dressing to make a delicious fried sandwich)

Personal Notes:
Personal Notes:
This is David's hands down favorite sandwich and the rest of us really like it too!

 

 

 

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