Glazed corn beef and cabbage with Apple and Cabbage Slaw

Had some leftover corn beef and cabbage so here is what I found to try .. The cookbook I used does not have a cover but the back page says...  Favorites from Home Economics Teachers Holiday 1970.

• 3 lb corn beef brisket
• 4 small potatoes, diced
• 1 2lb head of cabbage
• 1/4 cup dark brown sugar
• spicy mustard

Wash beef in cold water, place in large pot. Cover with water: simmer for about 3 hours or until tender. Remove beef from broth. Add potatoes and cabbage. Cook until tender or about 15 minutes. Combine brown sugar, 3 tablespoons of mustard and enough broth to make a thick paste. Spread over beef. Bake at 400 degrees for about 15 minutes or until bubbling.  Serve with potatoes and cabbage.

The chopped apple adds fruity sweetness, crunch and color to the tangy cabbage.

• 6 cups shredded cabbage
• 3 med red apples chopped
• 1 can * 5 ounces* of evaporated milk
• 1/4 cup lemon juice
• 2 tbs sugar
• 2 tsp grated onion
• 1 tsp celery seed
• dash of pepper

In a large bowl,toss the cabbage and apples. In a small bowl, combine the remaining  ingredients. Pour over cabbage mixture and toss to coat. Refrigerate until serving.

I LOVED the taste of the slaw and corn beef together. There was just enough tang to offset the heavier ,fatty corn beef.  yummy!