Name: Corned Beef and Cabbage with Parsley Dumplings (Tabasco)
Prep time: 30 min
Total time: 2 h
Yield: 8
Cuisine: American
Ingredients: 1 c milk; JALAPENO DUMPLINGS; 2 c All-purpose flour; 1 tb Baking Powder; 1 4-pound beef brisket; rinsed; 1 sm Green cabbage; coarsely; 2 tb Fresh chopped parsley; 1/4 ts Salt; 1 lg Egg beaten; 2 ts TABASCO Jalapeno sauce; 2 tb TABASCO Jalapeno sauce; 1 tb Butter or Margarine Melted

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INGREDIENTS

1 c milk
JALAPENO DUMPLINGS
2 c All-purpose flour
1 tb Baking Powder
1 4-pound beef brisket; rinsed
1 sm Green cabbage; coarsely
2 tb Fresh chopped parsley
1/4 ts Salt
1 lg Egg beaten
2 ts TABASCO Jalapeno sauce
2 tb TABASCO Jalapeno sauce
1 tb Butter or Margarine ; Melted

Servings

INSTRUCTIONS

Place corned beef in a large saucepan and add enough cold water to cover by 2-inches; add Tabasco Jalapeno sauce. Over high heat, heat to boiling; reduce heat to low. Cover and simmer 2 hours, occasionally skimming surface. During the last 10 minutes of cooking corned beef, add cabbage to cooking liquid; return to a boil over high heat. Cover and simmer 10 minutes until cabbage is tender. Remove corned beef and cabbage to warm serving platter; keep warm. Reserve liquid. To prepare dumplings: In a large bowl, combine flour, baking powder and salt. In a small bowl, whisk egg, mild, parsley, melted butter or margarine and Tabasco Jalapeno sauce. Stir wet ingredients into dry ingredients just until blended. Drop dumplings by tablespoonfuls into reserved simmering liquid. Cover and simmer 10 minutes or until cooked in center. With slotted spoon, transfer dumplings to platter with corned beef and cabbage. Serves 6 to 8 TABASCO(R) of McIlhenny Co., Avery Island, LA 70513 >Kitpath-Buster 1998-Mar >Submitted to McRecipe by Pat Hanneman Recipe by: http://www.tabasco.com/ Posted to MC-Recipe Digest by KitPATh on Mar 20, 1998

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Corned Beef and Cabbage with Parsley Dumplings (Tabasco)

1 c milk 
  JALAPENO DUMPLINGS 
2 c All-purpose flour 
1 tb Baking Powder 
1  4-pound beef brisket; rinsed 
1 sm Green cabbage; coarsely 
2 tb Fresh chopped parsley 
1/4 ts Salt 
1 lg Egg beaten 
2 ts TABASCO Jalapeno sauce 
2 tb TABASCO Jalapeno sauce 
1 tb Butter or Margarine Melted

Place corned beef in a large saucepan and add enough cold water to cover by  2-inches; add Tabasco Jalapeno sauce. Over high heat, heat to boiling;  reduce heat to low. Cover and simmer 2 hours, occasionally skimming  surface.    During the last 10 minutes of cooking corned beef, add cabbage to cooking  liquid; return to a boil over high heat. Cover and simmer 10 minutes until  cabbage is tender. Remove corned beef and cabbage to warm serving platter;  keep warm. Reserve liquid.    To prepare dumplings: In a large bowl, combine flour, baking powder and  salt. In a small bowl, whisk egg, mild, parsley, melted butter or margarine  and Tabasco Jalapeno sauce. Stir wet ingredients into dry ingredients just  until blended. Drop dumplings by tablespoonfuls into reserved simmering  liquid. Cover and simmer 10 minutes or until cooked in center. With slotted  spoon, transfer dumplings to platter with corned beef and cabbage.    Serves 6 to 8    TABASCO(R) of McIlhenny Co., Avery Island, LA 70513    >Kitpath-Buster 1998-Mar >Submitted to McRecipe by Pat Hanneman    Recipe by: http://www.tabasco.com/    Posted to MC-Recipe Digest by KitPATh <phannema@wizard.ucr.edu> on Mar 20,  1998

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Nutrition

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Serving Size: 1 Serving (50g)
Recipe Makes: 8 Servings

Calories: 142
Calories from Fat: 30 (21%)

Amt Per Serving		% DV

	Total Fat 3.3g	4 %
	Saturated Fat 1.1g	5 %
	Monounsaturated Fat 1.2g
	Polyunsanturated Fat 0.8g
Cholesterol 3.7mg		1 %
Sodium 567.5mg		20 %
Potassium 65.2mg		2 %
Total Carbohydrate 24.2g		7 %
	Dietary Fiber 1g	4 %
	Sugars, other 23.3g
Protein 3.5g		5 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 142

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