Vaca Salada Y Repollo á La Mexicana ( Mexican Corned Beef

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READY IN: 35mins
SERVES: 6
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

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