FRIED CABBAGE AND CORNED BEEF

Fried Cabbage and Corned Beef image

Provided by Janette Suber

Time 1h30m

Number Of Ingredients 7

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2 can(s) canned corned beef (preferably Libby), 12 oz each
2 - 4 heads of cabbage (chopped into bite size squares)
1 stick butter (or 4 tablespoons of Country Crock butter)
2 Tbsp sugar
1/2 tsp salt (do not over salt, corned beef is salty too!)
1 Tbsp black pepper
2 box Jiffy corn muffin mix (mix and bake cornbread or muffins as directed)

Steps:

1. Chop both heads of cabbage into bite-size squares.
2. On high heat, in a large electric skillet or deep cast iron pot, melt butter (get it sizzling).
3. Then add cabbage. Stir to coat cabbage with butter. Add salt, pepper, and sugar. Stir and mix seasonings in well.
4. Lower heat to medium-high let the cabbage start to brown and some of it will even start getting a little burnt looking. That is ok, it adds to the flavor of the dish. Get as much of the cabbage started to fry and get translucent and brown. Partially cover, turn down the heat by half, almost to low. Let simmer, stirring occasionally to reduce burning and sticking. I usually let the cabbage simmer and brown for an hour or so. I let as much of the water cook off of the cabbage as possible. Taste test it to make sure you have just the right amount of **salt (I really do not use very much salt, since the canned corned beef is pretty salty.), pepper, and sugar. The taste should be more cabbage flavor than seasonings. **The only reason I add some salt to the cabbage as it is cooking is the salt helps pull excess water out of the cabbage.**
5. Push all the cabbage out to the edges of the pan/pot and put the canned corned beef in the center.
6. Break up the corned beef. Cover and let heat and simmer for a few minutes. Mix cabbage and corned beef together and let slow simmer while you are mixing up the cornbread and baking it.
7. Once the cornbread is done, it is dinnertime. Enjoy!!