Corned Beef and Cabbage
 

1/2 cup chapped parsley
1 cup chopped celery
1 large green pepper, chopped
1 large onion, chopped
1 tsp. garlic powder
1 tablespoon vegetable oil
1 (12-oz.) can corned beef, crumbled
1 medium cabbage (cut into eighths and separate leaves)
1 (16-oz.) can tomatoes
1/4 cup Worcestershire sauce
Salt and pepper to taste

Heat vegetable oil in Dutch oven and saute first five ingredients for five minutes. Reduce heat to low and add cabbage leaves and corned beef. Stir in remaining ingredients. Add enough water to just cover cabbage and bring to a boil. Reduce heat to medium; cover and cook until cabbage is tender.

Recipe makes 12-16 servings.