30 Minute Corned Beef And Cabbage Dinner

• 1 (14 1/2 oz.) can ready to serve vegetable broth
• 2 cloves garlic, sliced
• 1/2 tsp. caraway seed
• 1/4 tsp. coarse ground pepper
• 1 small head cabbage, cut lengthwise into 8 wedges (about 1 1/2 lb.)
• 1 1/2 c. baby carrots (about 1/2 lb.)
• 3/4 lb. deli corned beef, sliced 1/8-inch thick

1. In a large saucepan, combine broth, garlic, caraway seed and pepper; heat to a boil.
2. Add cabbage and carrots.
3. Reduce heat to medium-low.
4. Cover and simmer 15 to 17 minutes or until vegetables are tender.
5. Place corned beef over vegetables in pan.
6. Cover and remove from heat.
7. Let stand 5 minutes or until corned beef is heated through.
8. Arrange corned beef and vegetables on large serving platter; spoon remaining cooking liquid over top.
9. Makes 4 servings.

ready, garlic, caraway seed, coarse ground pepper, head cabbage, baby carrots, deli

Taken from www.cookbooks.com/Recipe-Details.aspx?id=773977 (may not work)