Vaca Salada Y Repollo á La Mexicana ( Mexican Corned Beef |
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Prep Time: 15 Minutes Cook Time: 20 Minutes |
Ready In: 35 Minutes Servings: 6 |
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From the Southwest chapter of the United States Regional Cookbook, Culinary Arts Institute of Chicago, 1947. Ingredients:
3 lbs cabbage, coarsely shredded |
1 onion, peeled and chopped |
1 green bell pepper, seeded and chopped |
2 tablespoons lard or 2 tablespoons other fat |
1 (10 1/4 ounce) can tomato soup |
2 teaspoons salt |
5 tablespoons chili powder |
1 pimiento, minced |
1 lb corned beef, cooked and sliced |
Directions:
1. Cook cabbage in enough boiling water to cover for about 6 minutes.
2. Drain, saving liquid.
3. Cook onion and green pepper in fat until tender.
4. Add cooked cabbage and tomato soup, seasonings, pimiento, sliced corned beef and enough cabbage liquid to cover mixture.
5. Simmer 20 minutes, or until sauce is thick.
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