In praise of canned meat and stock
Posted: Sun Mar 17, 2013 04:42
With St. Paddy's day upon us the stores are giving away cabbage to go with their corned beef. This morning I was able to buy cabbage at 7 cents per pound. Many people remove the big outer leaves and take the compact heads. So I gather up those big loose leaves along with a head and take them home and steam them for stuffed cabbage. I always remove the midrib from the leaf and chop it for use in soup. so this is how it came down.
2 cups of chopped cabbage
1 fist size potato diced
2 carrots diced
1 onion diced
a big handful of celery
2 pints of beef broth
1 pint of canned beef,
season with salt, pepper, rosemary, bayleaf and red pepper.
cook until the carrots are done.
nothing goes to waste.
2 cups of chopped cabbage
1 fist size potato diced
2 carrots diced
1 onion diced
a big handful of celery
2 pints of beef broth
1 pint of canned beef,
season with salt, pepper, rosemary, bayleaf and red pepper.
cook until the carrots are done.
nothing goes to waste.