 Corned Beef and Cabbage with Parsley Dumplings
Makes 6 to 8 servings
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Image © Publications International, Ltd.
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Corned Beef and Cabbage with Parsley Dumplings
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Ingredients
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1
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(4-pound) corned beef brisket, rinsed and trimmed
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2
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tablespoons TABASCO® brand Green Jalapeño Pepper Sauce
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1
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small green cabbage, coarsely shredded
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Parsley Dumplings
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2
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cups flour
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1
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tablespoon baking powder
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1/4
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teaspoon salt
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1
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cup milk
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1
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egg, beaten
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2
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tablespoons chopped fresh parsley
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1
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tablespoon butter or margarine, melted
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2
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teaspoons TABASCO® brand Green Jalapeño Pepper Sauce
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Place corned beef in large saucepan with enough cold water to cover by 2 inches; add TABASCO® Green Sauce. Heat to boiling over high heat. Reduce heat to low; cover and simmer 2 hours, occasionally skimming surface.
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During last 10 minutes of cooking corned beef, add cabbage to cooking liquid; return to boil over high heat. Reduce heat, cover and simmer 10 minutes or until cabbage is tender. Remove corned beef and cabbage to warm serving platter; keep warm. Reserve liquid in saucepan.
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For Parsley Dumplings, combine flour, baking powder and salt in large bowl. Whisk milk, egg, parsley, butter and TABASCO® Green Sauce in small bowl until blended. Stir milk mixture into dry ingredients just until blended. Form dumplings by dropping tablespoonfuls of batter into reserved simmering liquid. Cover and simmer 10 minutes or until dumplings are cooked in center. Transfer dumplings to platter with corned beef and cabbage using slotted spoon.
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© McIlhenny Company (TABASCO® brand Pepper Sauce)
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Printed
from fbnr.com
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