Vaca Salada Y Repollo á La Mexicana ( Mexican Corned Beef

Be the first to review
READY IN: 35mins
Recipe by mollypaul

From the Southwest chapter of the United States Regional Cookbook, Culinary Arts Institute of Chicago, 1947.

Ingredients Nutrition


  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.

Join the Conversation

  • all
  • reviews
  • tweaks
  • q & a