Corned Beef and Cabbage
My mother used to make this and every St. Patty’s Day when we came home from school we were met by this wonderful aroma filling the house. No one in my family, both loving Greek Food, will eat this. But I can still smell that one-of-a-kind smell as I type this oldfashioned, very simple recipe it takes me back to one of my favorite holidays!
Corned Beef and Cabbage
1 4-pound corned beef brisket
1 head of cabbage
Wash brisket; place in a kettle and cover with cold water. Bring water to a boil; cover and simmer 30 minutes. Drain. Cover with fresh boiling water and simmer until meat is tender. Chop cabbage into wedges. About 20 minutes before meat is done, add cabbage. Cool uncovered for 10 to 15 minutes. Do not overcook the cabbage. Enjoy!!
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