1 beef bouillon cube
1½ cups boiling water
chopped parsley
1 12oz can corned beef
mustard sauce
Slice
the corned beef into 8 slices.
Discard the outer leave of the cabbage and cut into 8 wedges, taking care to remove
some of the core. Arrange wedges in a
circle in a large skillet. Mix bouillon
cube with boiling water and add to skillet.
Cover skillet and simmer 10 minutes.
Arrange corned beef slices between cabbage wedges and in the
center. Cover and simmer 10 minutes, pour
Mustard Sauce (see recipe in Sauces,
Dressings & Relishes) over the top and sprinkle with parsley.
