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Corned Beef and Cabbage

1 can Libby's corned beef
1/2 medium-sized cabbage
1 medium tomato, cut in cubes
1 large onion, sliced
1 long hot Italian pepper
2 dashes black pepper
1/2 to 1 tsp. Louisiana hot pepper sauce
1 to 2 Tbsp. Mazola corn oil
1/4 bell pepper, chopped
salt

Starting with the cut end of the cabbage, make thin (about 1/8-inch) slices through the cabbage to obtain shreds. Put shredded cabbage in large skillet. Rinse cabbage in skillet and pour off the excess rinse water, but do not drain (water settling on cabbage is needed to steam it). Cover skillet and then place the skillet on a medium-low flame to steam cabbage. During steaming, stir constantly for even cooking of the shreds. It may be necessary to add a few tablespoons of water to facilitate the steaming of the cabbage. Stop steaming when cabbage is just about tender but is still crisp. Set skillet with cabbage aside.

In another large size skillet, saute onions, green peppers and tomato in oil over a low-medium flame for about 2 minutes. Remove corned beef block from can using the key (attached to the can) or can opener, whichever is easier. Heat corned beef in sauteing skillet along with seasonings. While corned beef is heating, use fork to break or crush up the block as in corned beef hash. When corned beef is fully heated or saturated mix it in completely with the seasonings. Add cabbage to this corned beef mixture and stir everything in real well. Continue cooking (to blend flavors) for 4 minutes over low flame. Add black pepper, salt and hot pepper sauce each to desired taste. Serve over rice or use as filling for sandwich or pita bread.
Serves 4.

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