Corned Beef and Cabbage
for Two Recipe
Recipes for St.
Patrick's Day - Razzle Dazzle Recipes
"Your source for Irish recipes online for celebrating St. Patrick's Day"
Corned Beef and Cabbage for Two
one small can (about 14 to 15 ounces) vegetable broth
2 to 3 cloves of garlic, peeled and sliced
1/2 teaspoon caraway seeds
1/4 teaspoon coarsely ground black pepper
1/2 of a small head of cabbage (about 12 ounces), cored and cut into
1 1/2 cups (about 8 ounces) baby carrots
3/4 to 1 pound baby potatoes, about 1 inch in diameter, washed
3/4 pound thin-sliced deli corned beef
In a saucepan or deep sauté pan with lid (or electric frying pan), heat
the broth, garlic, caraway seeds and pepper to boiling. Add the cabbage,
carrots and potatoes; reduce the heat, and simmer the mixture for about
15 minutes (maybe a bit more), till the vegetables are fork-tender.
Remove the pan from the heat. Layer the sliced corned beef evenly over
Cover the pan, and let it stand for 5 minutes, till the corned beef is
Arrange the vegetables and corned beef on a serving platter, and drizzle
on some of the pan juices. Serve with butter for the potatoes, and
mustard for the corned beef.
Yield: Two very substantial servings, or three regular servings.
Don't forget to visit our other Recipe site at
That's My Home
Graphic from Kim's Whim