2 tbsp. butter
1 med. head cabbage, shredded
1 onion, chopped
12 oz. can corned beef
10 oz. can tomato soup
1/2 c. water
2 tsp. salt
1 tbsp. chili powder
Green pepper

Heat butter in a large skillet. Add cabbage, onion and green pepper. Cook and stir over moderate heat 3 minutes. Cover, turn heat low and cook 5 minutes. Put into 2 quart casserole dish.

Cut corned beef into thick slices and lay on top of cabbage. Mix soup, water, salt and chili powder in skillet cabbage was cooked in and bring to a boil. Pour over meat and cabbage. Cover casserole and bake 20 minutes.