Vaca Salada Y Repollo á La Mexicana ( Mexican Corned Beef
- Ready In:
- 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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