2 tablespoons oil
1/2 pound deli-sliced corned beef, cut into strips
8 ounces green cabbage, cored and diced (about 3 cups)
3 medium carrots, chopped to large chunks
1 medium onion, chopped
1 teaspoon caraway seed
1 large baking potato, peeled and cut into 1/2-inch pieces
1 (48 ounce) can chicken broth
2 cups apple juice
1/4 teaspoon black pepper
In pot, heat oil over medium heat. Add corned beef, stirring occasionally, about 3 minutes.
Add cabbage, carrots, onion and caraway seeds. Cook stirring occasionally, 8-10 minutes.
Add potato, broth, juice and black pepper; bring to a boil. Reduce heat to low; simmer until vegetables are tender (about 30 minutes).
Yield: 8 servings
Source: Woman's Day magazine