Cabbage and Corned Beef with Sweet Tangy Glaze


  • ¾ t sugar
  • ¼ c vegetable oil
  • 2 T ketchup
  • 2 heads green cabbage (about 3 pounds), cored and coarsely sliced
  • 2/3 c packed dark brown sugar
  • 2 T prepared mustard
  • One 4-pound corned beef brisket
  • + 1 more ingredients
    • 1 ½ t salt

1. Bring 12 cups water to a boil in an 8-quart stockpot. Add the corned beef, return to a boil, and cook according to package directions. 2. Remove the corned beef to a cutting board and cool for about 10 minutes. Slice thinly against the grain and arrange on an open roasting pan or broiler pan,...

View full recipe at Relish


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