25 ml vinegar 2 tbsp
15 ml sugar 1 tbsp
5 ml caraway seeds (optional) 1 tsp
1 medium onion, cut into wedges
1 small head green cabbage, coarsely shredded
1 large carrot, shredded
375 g sliced cooked corn beef, cut into strips 3/4 lb
45 ml butter 3 tbsp
In small bowl; combine first 3 ingredients. Set aside. Prepare vegetables and meat. Put 1 tablespoon (15 ml) butter into a large saucepan. Cook onion until tender crisp, about 2 minutes. Add 2 tablespoons (25 ml) more butter to the pan. Cook cabbage and carrot until tender, about 25 to 30 minutes, stirring frequently. Add vinegar mixture and corned beef. Cook, continue stirring, until heated through.
Serves 4