Quick Corned Beef and Cabbage |
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Prep Time: 10 Minutes Cook Time: 5 Minutes |
Ready In: 15 Minutes Servings: 6 |
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May the luck of the Irish be with you - even if you don't have time for a 'real' St. Patty's Day dinner. 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. Ingredients:
1/2 lb bacon |
2 (12 ounce) cans corned beef or 2 (12 ounce) cans corn beef hash |
1 small cabbage, chopped |
1/4 cup water |
salt and pepper (i don't use the salt as the bacon is usually salty enough) |
Directions:
1. 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).
2. Remove bacon and drain.
3. Add cabbage and water to bacon grease and cook until tender.
4. (Stir occasionally to coat all of the cabbage with bacon grease).
5. Add salt and pepper to taste.
6. Slice corned beef and lay on top of cabbage (if using hash, spoon on top).
7. Crumble bacon over all.
8. Cover and cook on low heat until corned beef is warmed.
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