Recipes:
# Corned Beef and Cabbage
## INGREDIENTS
* 8 cups water
* 1 teaspoon salt
* 1 tablespoon sugar
* 1 bay leaf
* 1 teaspoon minced garlic
* 1½ teaspoons pepper
* 1 head cabbage, quartered
* 8 red potatoes
* 8 (½-inch-thick) slices deli corned beef
**SERVES 4**
## Make Ahead
This dish is perfect for a make-ahead meal. Prepare up to 24 hours ahead and refrigerate until ready to reheat and serve.
## VARIATION
For a well-balanced dinner, add 1 cup each sliced carrots and celery to the pot in step 1.
## DIRECTIONS
**1.** Combine water, salt, sugar, bay leaf, garlic and pepper in a 4-quart soup pot. Bring to a boil.
**2.** Reduce heat to medium. Add cabbage and potatoes to pot; cook for 5 minutes.
**3.** Add sliced corned beef to pot. Cook for 15 minutes.
**4.** Remove cabbage, corned beef and potatoes. Remove and discard bay leaf. Serve immediately.
## Make It Quicker
* To quickly minimize the odor of cooking cabbage, add a quarter of a fresh lemon to the cooking water.
