Corned Beef & Cabbage
For the Pot
- 1 medium cabbage
- 4 slices bacon
- 2 teaspoons crushed red pepper
- 1/8 teaspoon salt
- 21/2 cups water
- 1 12-ounce can corned beef, sliced
Wash cabbage, and cut into 4 wedges (do not separate leaves).
Cook bacon in a Dutch oven until crisp; remove and drain bacon.
Leave 3 tablespoons of drippings in Dutch oven.
Crumble bacon when cool.
Combine cabbage, bacon, red pepper, salt, and water in Dutch oven.
Cover and cook over medium heat for 30 minutes.
Add corned beef, and cook an additional 10 minutes.
Serve and sprinkle bacon over the top.