Yield: 6 Servings
| Measure | Ingredient |
|---|---|
| 4 cups | Potatoes; pared, raw, thinly sliced |
| ½ teaspoon | Salt |
| 1 cup | Water |
| 1 small | Head cabbage (1-1/2 lbs) trimmed & cut into 6 wedges |
| 1 can | (12-oz) corned beef |
| ½ cup | Mayonnaise or salad dressing |
| 1 tablespoon | Prepared mustard |
| 1 tablespoon | Bottled thin French dressing |
Combine potatoes with salt and water ina large frying pan; cover. Heat to boiling. then cook 5 minutes; push to center of pan.
Arrange cabbage wedges around edge of pan; cover. Simmer 10 minutes or just until cabbage and potatoes are tender and liquid is absorbed; remove from heat.
Cut corned beef into 6 even slices; arrange on top of potatoes.
Mix mayonnaise or salad dressing, mustard and French dressing in a cup; drizzle part over corned beef. Serve warm from the skillet with remaining dressing. A great main dish served witha salad and cornbread. Serves 6.
From <A Taste of Louisiana>. Downloaded from Glen's MM Recipe Archive, .