Vintage Cookbooks: Family Fare, Food Management and Recipes (1950)

Corned Beef and Cabbage

Makes 4 servings

• 2 to 3 tablespoons fat or oil
• 1 quart shredded cabbage
• 2 cups chopped cooked corned beef
• Salt, pepper, vinegar

Melt fat in a fry pan. Add the cabbage and corned beef. Cover tightly.

Cook until cabbage is tender-5 to 10 minutes-stirring occasionally to prevent sticking.

Season to taste with salt, pepper, and vinegar.

Serve with corn and a salad of cucumber slices and green pepper rings in sour cream dressing. Have chocolate cream pie for dessert.

Alternatively, use 2 cups chopped cooked ham instead of corned beef.

Family Fare: Food Management and Recipes, 1950

(Available for free online at the Internet Archive)