QUICK CORNED BEEF AND CABBAGE
May the luck of the Irish be with you - even if you don't have time for a 'real' St. Patty's Day dinner! My DD found this recipe on one of the cooking shows on The Food Network. Paired with boiled potatoes and rye bread, it's a good quick meal. If you have any leftovers, it's even better the second day. For an even quicker one-pot dinner, do not serve with potatoes, but use 2 or 3 cans of corned beef hash in place of the meat.
Provided by Denise in da Kitchen
Categories Very Low Carbs
Time 25m
Yield 6 serving(s)
Number Of Ingredients 5
Steps:
- In a large frying pan, fry bacon until crisp (If your family really likes bacon you can use a whole pound, but if you do be sure to pour off half of the grease).
- Remove bacon and drain.
- Add cabbage and water to bacon grease and cook until tender.
- (Stir occasionally to coat all of the cabbage with bacon grease).
- Add salt and pepper to taste.
- Slice corned beef and lay on top of cabbage (if using hash, spoon on top).
- Crumble bacon over all.
- Cover and cook on low heat until corned beef is warmed.
Nutrition Facts : Calories 486.3, Fat 38.7, SaturatedFat 12.9, Cholesterol 136.8, Sodium 1622, Carbohydrate 7.4, Fiber 2.7, Sugar 4.3, Protein 26.7
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