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| 4 Tasse | Potatoes; pared, raw, thinly sliced |
| 1/2 Teelöffel | salt |
| 1 Tasse | water |
| 1 klein | Head cabbage (1-1/2 lbs) trimmed & cut into 6 wedges |
| 1 Dose | (12-oz) corned beef |
| 1/2 Tasse | Mayonnaise or salad dressing |
| 1 Esslöffel | mustard prepared |
| 1 Esslöffel | Bottled thin French dressing |
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Combine potatoes with salt and water ina large frying pan; cover. Heat to boiling. Then cook 5 minutes; push to center of pan.
Arrange cabbage wedges around edge of pan; cover. Simmer 10 minutes or just until cabbage and potatoes are tender and liquid is absorbed; remove from heat.
Cut corned beef into 6 even slices; arrange on top of potatoes.
Mix mayonnaise or salad dressing, mustard and French dressing in a cup; drizzle part over corned beef. Serve warm from the skillet with remaining dressing. A great main dish served witha salad and cornbread. Serves 6.
From <A Taste of Louisiana>. Downloaded from Glen's Mm Recipe Archive,
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