INGREDIENTS

INSTRUCTIONS

Cut cabbage into quarters, cutting out the core. Discard the cores.
Clean  the 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.  Chop onions; fry in a little
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  (about 1
cup), 1/2 can corned beef and cook about 20 minutes,  stirring
periodically. If more gravy is needed, add the amount of  water needed
to cover the cabbage when put into a casserole.  Butter an oven dish.
Alternate layers of cabbage and corned beef  gravy, finish off with the
comed beef (remaining half), broken into  pieces and then Italian bread
crumbs. Bake long enough to brown the  crumbs in a 350 degree oven.
From <A Taste of Louisiana>.  Downloaded from Glen's MM Recipe
Archive, http://www.erols.com/hosey.

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Nutrition (calculated from recipe ingredients)
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Calories: 1
Calories From Fat: <1
Total Fat: <1g
Cholesterol: 0mg
Sodium: <1mg
Potassium: 10.8mg
Carbohydrates: <1g
Fiber: <1g
Sugar: <1g
Protein: <1g