Corned Beef & Cabbage Boil
A recipe from the Sneaky Kitchen
4 to 5 medium potatoes
2 large onions
1 medium green cabbage
1 12-oz can of corned beef
water
1/2 teaspoon salt
black pepper

Scrub & trim potatoes. Leave unpeeled if they are healthy-looking. Cut into quarters. Lay in bottom of a lg/ pot, add salt, & barely cover with water. Bring to a boil on high heat, uncovered. Trim & peel onions. Cut each into 6 wedges & layer on top potatoes.

Remove any damaged outside leaves from cabbage, & cut off outside part of the core; leave rest of the core in to hold wedges together. Cut cabbage into 2" to 3" wide wedges & lay on top the onions & potatoes.

Open corned beef & slide out onto a plate. Scrape off any excess fat & discard. Crumble corned beef well & spread evenly on top vegetables. Shake or grind black pepper to taste. Cover pot. When water comes to a full boil, turn heat to medium-low & cook only until potatoes are fork-tender.

Serve in soup plates with some of the "pot likker" & offer extra black pepper to grind to each person's taste.