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St. Patricks Day: Corned Beef & Cabbage recipe P5

by Jonathan M. Forester, Posted Mar 14th 2008 @ 3:03PM


Take the cabbage and remove 1-2 nasty outside leaves until you have a nice, clean head. Give it a wash and pat dry.


Carefully cut through the cabbage so that you go directly from bottom to top through the heart/stem.


Cut into quarters, again making sure you go right through the middle of the heart/stem. Leave this core as it will keep the cabbage from falling apart in the pot.

At the two hour and ten minute point add the cabbage to the pot.


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