1 onion, peeled and cut into thin slivers
1 large head of cabbage, coarsely chopped
1 T olive oil (see notes)
10 oz. leftover corned beef, shredded apart or chopped
fresh ground black pepper and salt to taste (Remember corned beef is salty, so don't use too
much salt.)
1. Peel the onion and cut lengthwise into thin slivers. Cut out core from the cabbage and coarsely
chop cabbage.
2. Heat the olive oil or bacon grease in a large frying pan over high heat. Add the onion and cook
just until it starts to brown on the edges, stirring often.
3. While onion cooks, shred or chop the corned beef
4. After onion is slightly browned, add the chopped cabbage to the frying pan, season cabbage with
fresh-ground black pepper and a little salt, turn heat to medium-high, and cook until cabbage has
softened and is barely starting to brown, about 5 minutes.
5. Add corned beef to the frying pan with the onion and cabbage and cook 3 to 5 minutes more, or
until the cabbage is browned on the edges and the corned beef is heated through.
6. Serve hot. Leftovers can be refrigerated and reheated in a hot frying pan.
yield: 6 SERVINGS
prep time: 5 MINUTES
cook time: 15 MINUTES total time: 20 MINUTES
Make Slow Cooker Corned Beef or Instant Pot Corned Beef to get the
leftover corned beef; then this recipe can be on the table in about 20
minutes! Or buy some corned beef from the deli to make this!
NOTESUnlabeled graphicYou can use bacon grease instead of olive oil if you prefer and want a little bacon flavor.
YIELD: 6 SERVING SIZE: 1
CALORIES: 134 TOTAL FAT: 8g SATURATED FAT: 2g TRANS FAT: 0g
UNSATURATED FAT: 4g CHOLESTEROL: 40mg SODIUM: 115mg CARBOHYDRATES: 3g
FIBER: 1g SUGAR: 1g PROTEIN: 13g