2 pounds cabbage
1 bouillon cube, dissolved in 1 1/2 cups boiling water
1 can (12 ounces) corned beef, cut in 8 slices
Discard out leaves of cabbage and cut remainder in 8 wedges, cutter off some of the core. Arrange wedges in a circle in a large skillet. Add bouillon, cover and simmer 10 minutes, or until cabbage is tender. Arrange corned-beef slices between cabbage wedges and in the center, cover and simmer 10 minutes. Pour sauce over top and sprinkle with parsley.
Makes 4 servings.
2 tablespoons butter
2 tablespoons flour
1/2 teaspoon salt
1/8 teaspoon pepper
1 teaspoon sugar
1 1/2 cups milk
2 teaspoons vinegar
1 tablespoon salad mustard
Melt 2 tablespoons butter and blend in 2 tablespoons flour. Stir in 1/2 teaspoons salt, 1/8 teaspoon pepper, and 1 teaspoon sugar. Gradually add 1 1/2 cups milk and cook, stirring until thickened. Add 2 teaspoons vinegar and 1 tablespoon salad mustard.
This recipe is from December 1967.