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Prep Time: 30 Minutes Cook Time: 0 Minutes |
Ready In: 30 Minutes Servings: 4 |
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The celery seed really comes through in this colorful combination of carrots, cabbage and corned beef. A woman at church shared the recipe with me, notes Alesha Padgett of Franklin, Georgia. My husband and son love its slightly sweet taste. Ingredients:
7 tablespoons canola oil, divided |
3 tablespoons white vinegar |
2 tablespoons sugar |
1 teaspoon celery seed |
1/4 teaspoon salt |
6 cups coarsely chopped cabbage |
1 cup shredded carrots |
1/4 cup chopped green onions |
1/2 pound thinly sliced deli corned beef |
hot cooked rice, optional |
Directions:
1. In a small bowl, whisk 4 tablespoons oil, vinegar, sugar, celery seed and salt until sugar is dissolved; set aside.
2. In a large skillet, saute the cabbage, carrots and onions in remaining oil for 15-16 minutes or until crisp-tender. Stir in vinegar-oil mixture and corned beef. Cover and simmer for 10 minutes or until heated through. If desired, serve with rice. Yield: 4-6 servings.
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