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This dish is easy; it takes very little work and is incredibly satisfying in cold weather.

Corned Beef and Cabbage Boil

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 and trim the potatoes.   Leave the peels on if they are healthy-looking.  Cut into quarters.    Lay in the bottom of a large pot, add salt, and barely cover with water.   Put on high heat to bring to a boil, uncovered.

Trim and peel the onions.  Cut each into six wedges and layer on top the potatoes.

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

Open the corned beef and slide it out onto a plate.  Scrape off any excess fat and discard.  Crumble the corned beef well and spread evenly on top the cabbage.    Shake or grind black pepper to taste.  Cover the pot.

When the water comes to a full boil, turn heat to medium-low and cook only until potatoes are fork-tender.

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

Enjoy!      

 

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