one small can (about 14 to 15 ounces) vegetable brothrn2 to 3 cloves of garlic, peeled and slicedrn1/2 teaspoon caraway seedsrn1/4 teaspoon coarsely ground black pepperrn1/2 of a small head of cabbage (about 12 ounces), cored and cut into four wedgesrn1 1/2 cups (about 8 ounces) baby carrotsrn3/4 to 1 pound baby potatoes, about 1 inch in diameter, washed rn3/4 pound thin-sliced deli corned beef
In a saucepan or deep sauté pan with lid (or electric frying pan), heat the broth, garlic, caraway seeds and pepper to boiling. add the cabbage, carrots and potatoes; reduce the heat, and simmer the mixture for about 15 minutes (maybe a bit more), till the vegetables are fork-tender.
Remove the pan from the heat. layer the sliced corned beef evenly over the vegetables.
Cover the pan, and let it stand for 5 minutes, till the corned beef is heated through.
Arrange the vegetables and corned beef on a serving platter, and drizzle on some of the pan juices. serve with butter for the potatoes, and mustard for the corned beef.
Yield: two very substantial servings, or three regular servings.
Source: razzledazzlerecipes.com
