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Categories:Viewed: 75 - Published at: 7 years ago
Ingredients
- 1 (14 1/2 oz.) can ready to serve vegetable broth
- 2 cloves garlic, sliced
- 1/2 tsp. caraway seed
- 1/4 tsp. coarse ground pepper
- 1 small head cabbage, cut lengthwise into 8 wedges (about 1 1/2 lb.)
- 1 1/2 c. baby carrots (about 1/2 lb.)
- 3/4 lb. deli corned beef, sliced 1/8-inch thick
Method
- In a large saucepan, combine broth, garlic, caraway seed and pepper; heat to a boil.
- 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 vegetables in pan.
- Cover and remove from heat.
- Let stand 5 minutes or until corned beef is heated through.
- Arrange corned beef and vegetables on large serving platter; spoon remaining cooking liquid over top.
- Makes 4 servings.
