Cabbage And Then Some Recipe

Clean the cabbage leaves thoroughly. Put into pot, cover with water and boil until almost tender. Drain in a colander and then chop, not too small, but bite size pieces. Put aside.

Fry onions in oil until tender, first the white onion, the white part of the green onions and last the green part which should not be fried long.

Add the tomatoes and fry down a short time. To this add hot water, half of the corned beef and cook about 20 minutes, stirring periodically. Add garlic, salt, and pepper to taste. Add flour as needed to thicken gravy. If more gravy is needed, add the amount of water needed to cover the cabbage when put into the casserole.

Butter an ovenproof dish. Alternate layers of cabbage and corned beef gravy, finish off with the remaining corned beef, broken into pieces and then top with the Italian bread crumbs.

Bake long enough to brown the crumbs in a 350 degree F oven.