Hometown Recipes for the Holidays/2007

Cabbage and Corned Beef with Sweet Tangy Glaze
Servings Preparation Time Cooking Time Temperature Notes Calories Trans Fat Saturated Fat Fat Sodium Carbohydrates Protein Cholesterol
8


INGREDIENTS:
one 4-pound corned beef brisket 2/3 cup packed dark brown sugar 2 tablespoons prepared mustard
2 tablespoons ketchup 1/4 cup vegetable oil 2 heads green cabbage (about 3 pounds), cored and coarsely sliced
3/4 teaspoon sugar 1-1/2 teaspoons salt



1 Bring 12 cups water to a boil in an 8-quart stockpot. Add the corned beef, return to a boil, and cook according to package directions.
2 Remove the the cornedbeef to a cutting board and cool for about 10 minutes. Slice thinly against the grain and arrange in an open roasting pan or broiler pan, overlapping the slices slightly.
3 Preheat the oven to 350 F. Combine the brown sugar, mustard, and ketchup in a small bowl; mix well. Spread evenly on top and between the corned beef slices. Bake, uncovered, for 20 minutes, or until the glaze is browned.
4 Heat the oil in the stockpot over medium-high heat. Add the cabbage, sugar, and salt. Cook, stirring frequently with a long-handled spoon, until crisp-tender, 10 to 12 minutes. Arrange the cabbage on a serving platter. Top wtih the corned beef.

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