Corned Beef & Cabbage
in foil packets

by Steven Hicks

You can't beat "foil packet cooking" for ease and convenience.  No, it's not just for camping--you can cook in foil packets right at home in the oven or toaster oven.  This is one of my favorite foil packet meals so I thought I would share it with you.  By varying the amounts, this recipe will make one to eight servings.

• thick sliced, good quality, corned beef, fresh from the deli, any amount
• fresh cabbage, cut into quarters, then into eighths
• an onion, purple or yellow, cut in half and then into eighths
• real butter
• salt and pepper
• apple cider vinegar

Make foil packets about 12" x 12" any way you want.  I put a square of aluminum foil between two cereal bowls and mold a bowl-like impression into the foil.

Cut the cabbage wedges into large pieces and fill the foil bowl.  Add a few large pieces of onion, one or two pats of real butter and a dash of salt and pepper.  Add about one tablespoon of apple cider vinegar.  Then, cut the corned beef into thin strips or bite-sized pieces and pile about four of five ounces on top of the cabbage.  Pull up the four corners of the foil and fold like a package.  You may need an additional piece of foil to fully seal the packet.  If you can wrap a small present, you can do this.

Place the sealed foil packets in a baking dish or sheet pan and bake at 350 degrees F for about 45 minutes or more, depending on how crisp or tender you like your cabbage.

Serve by placing each packet on a plate and open the four corners of the foil.  Be careful, as hot steam will be escaping from the foil packet.  Mmmmmmmm...delicious!

The success of this recipe depends entirely on the quality of the corned beef.  It must be the best you can buy.  Always ask the deli manager for freshly sliced corned beef  and taste test it before you buy.

For more of my Favorite Recipes, click here!