Before turning vegan, I made this dish an extraordinary amount of times because
a) I LOVE cabbage….simply go crazy for the stuff and often crave it for breakfast too. Hell I even think a cabbage brassiere would be jolly wonderful!
b) Corned beef is salty and tasty if you try not to think about all the ikky stuff that goes into it, a little goes a long way
Now I don’t eat meat and instead, sometimes, use plant based alternatives for my ration so I can re-create many of the recipes. This came out really well using a meatless ground beef.
Here is the original wartime recipe for
Corned beef with cabbage
- 1 tin of corned beef (I used 1/2 lb of meatless ground beef)
- 1 lb cooked potatoes chopped
- 1 lb of cabbage (or more) shredded
- 1 onion or 1 leek chopped
- 1 cup of vegetable water (use the cabbage water)
- dessertspoonful of flour
- seasoning and herbs (although you probably won’t need salt if using corned beef)
- Put the shredded cabbage in a little salted water, bring to boil and simmer in a covered pot
- Cube your potatoes (still with skins on) and boil in a saucepan until cooked
- Chop up your leek or onion and place in a pan with a little cooking fat and cook until lightly golden, add in the cubed corned beef (or meat alternative) and cubed potato and continue to saute for a few minutes
- Add the vegetable water and stir and slowly add the flour to thicken
- Add seasoning and herbs to your own taste
- When cooked serve on a bed of cooked cabbage
- Serves 4-6
I’m salivating…roll on, weekend! I can make this in bulk and freeze it for my lunches!
I made enough today for my week’s breakfasts – yummy yummy yummy!
You are SOOOOOO very organized!!! I want to be like you!!! 🙂
love the recipes my husband needs to loose a lot of weight so am going to try these as they look really good
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