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2 (12 oz.) cans corned beef,
1 c. milk
1 c. cracker crumbs
2 eggs, beaten
1/2 c. onion, coarsely chopped
1 Tbsp. horseradish
1 tsp. prepared mustard
1 medium head cabbage
1 (10 3/4 oz.) can cream of
mushroom soup, undiluted
2/3 c. milk
1 tsp. dill seeds
1 tsp. mustard seeds

Combine corned beef, milk, cracker crumbs, eggs, onion,
horseradish and mustard, mixing well. Spoon into a greased
9-inch square pan. Bake at 350 degrees for 30 minutes. Cut cabbage
into 9 wedges. Cover and cook 10 minutes in a small amount of
boiling salted water. Drain cabbage well. Combine soup, milk,
dill seeds and mustard in a small saucepan. Cook over medium
heat, stirring constantly until mixture comes to a boil.
Remove from heat. Cut corned beef mixture into 9 squares.
Carefully arrange the cabbage wedges and corned beef squares on
a serving platter. Then pour soup mixture over top. Yield: 9

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