Have you ever wondered how Caribbean or Russian cuisine tastes like? Well now you have the chance to try it!Here we provide you with all necessary knowledge needed to prepare not only traditional Jamaican codfish fritters but also Cajun meatballs or world-famous Creamy Irish coffee! See it for yourself!
Corned beef and cabbage soup
Date: September 12, 2007
Origin: Woman's Day magazine
Serves 8.
2 tablespoons oil
1/2 pound deli-sliced corned beef, cut into strips
8 ounces green cabbage, cored and diced (about 3 normal cups)
3 average carrots, chopped to large chunks
1 average onion, chopped
1 teaspoon caraway seed
1 large baking potato, peeled and cut into 1/2-inch pieces
1 (48 ounce) can chicken broth
2 normal cups apple juice
1/4 teaspoon black pepper
In pot, heat oil over average heat. Add corned beef, stirring occasionally, about 3 minutes.
Add cabbage, carrots, onion and caraway seeds. Cook stirring occasionally, 8-10 minutes.
Add potato, broth, juice and black pepper, bring to a boil. Reduce heat to low, simmer until vegetables are tender (about 30 minutes).