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Vaca Salada Y Repollo á La Mexicana ( Mexican Corned Beef

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“From the Southwest chapter of the United States Regional Cookbook, Culinary Arts Institute of Chicago, 1947.”
READY IN:
35mins
SERVES:
6
UNITS:
US

Ingredients Nutrition

Directions

  1. Cook cabbage in enough boiling water to cover for about 6 minutes.
  2. Drain, saving liquid.
  3. Cook onion and green pepper in fat until tender.
  4. Add cooked cabbage and tomato soup, seasonings, pimiento, sliced corned beef and enough cabbage liquid to cover mixture.
  5. Simmer 20 minutes, or until sauce is thick.

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