– 4 cups cabbage sliced thick – 2 cups potatoes cubed – 1 cup carrots sliced thinly – 1/2 onion – 3 cups cooked corned beef cubed (remove fat and spices before dicing) – 5 cups beef broth
– In a 5 quart pan or dutch oven, saute the onion and carrots until they start to soften, about 5 minutes.
– Add cabbage, potatoes, and corned beef. Add enough beef broth to cover the other ingredients by about 1 inch.
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