2 cans (12 oz each) corned beef
1 head cabbage
3/4 cup water
3 tbsp nonfat dry milk
1/4 tsp coarsely ground pepper

Cut corned beef into 6 pieces. Wash cabbage; cut into 6 wedges. Mix water and dry milk. Make six 14" squares of double thickness heavy duty aluminum foil.

On each square, place one piece corned beef and one wedge cabbage. Pour 2 tbsp liquid between cabbage leaves in each serving. Sprinkle with pepper. Fold foil over and seal securely. Place foil packets directly on medium coals. Cook 30 minutes, turning once.

6 servings