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)

Method

1. Put the shredded cabbage in a little salted water, bring to boil and simmer in a covered pot
2. Cube your potatoes (still with skins on) and boil in a saucepan until cooked
3. 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
4. Add the vegetable water and stir and slowly add the flour to thicken
5. Add seasoning and herbs to your own taste
6. When cooked serve on a bed of cooked cabbage
7. Serves 4-6