Shelly's Recipe

CORNED BEEF AND CABBAGE WITH PARSLEY DUMPLINGS

Category: Brisket/Cornbeef

1 (4 lb) corned beef brisket, rinsed and trimmed
2 tbsp green pepper sauce
1 small green cabbage, coarsely shredded

Parsley Dumplings
2 cups flour
1 tbsp baking powder
1/4 tsp salt
1 cup milk
1 egg, beaten
2 tsp green pepper sauce

Place meat in a large saucepan with enough cold water to cover by 2 inches. Add green pepper sauce. Heat to boiling over high heat. Reduce heat to low; cover and simmer for 2 hours, occasionally skimming surface. During last 10 minutes of cooking, add cabbage to cooking liquid; return to boil over high heat. Reduce heat, cover; simmer 10 minutes or until cabbage is tender. Remove to corned beef and cabbage to a serving platter; keep warm. Reserve liquid to a saucepan and continue to simmer while preparing dumplings.

Dumplings: Combine dry ingredients in a large bowl. Whisk remaining ingredients in a small bowl until blended and the stir into dry ingredients just until blended. Form dumplings by dropping tbspfuls of batter into reserved simmer liquid. Cook; simmer 10 minutes or until dumplings are cooked in center. Transfer to a platter with corned beef and cabbage using a slotted spoon. Serves 6-8