Skillet corned beef and cabbage
4 -6
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | tablespoons | Vegetable oil |
| 8 | cups | Shredded green cabbage; (1/2 a large head) |
| ½ | teaspoon | Salt |
| ¼ | teaspoon | Black pepper |
| 2 | cans | (15 ounces each) whole potatoes; drained |
| 1 | can | (14 1/2 ounces) sliced carrots; drained |
| ¾ | pounds | Deli-style corned beef; sliced into 1/2-inch strips |
Directions
As seen on WPTA-TV, 21Alive News at Noon and 5 PM MARCH 5, 1996 4-6 Servings
In a large skillet, heat the oil over medium heat. Add the cabbage and saute for 6 to 8 minutes, until very soft but not brown. Add the salt and pepper; mix well. Add the potatoes, carrots, and corned beef; mix to distribute evenly. Reduce the heat to medium-low, cover and cook for 6 to 8 minutes or until completely heated through. Serve immediately.
NOTE: I like to rinse my canned potatoes and drain them well before using.
And, sure, you can shred the cabbage yourself, but if you're low on time, make it easier on yourself and buy it already shredded in a package.
Posted to recipelu-digest by LSHW <shusky@...> on Feb 20, 1998