PAULA'S EASY CORNED BEEF & CABBAGE
4 pieces bacon, coarsely chopped
4 tablespoons butter
1 small cabbage, coarsely chopped, 25 ounces
Salt and pepper, to taste
12 ounce can corned beef, broken into chunks
In a large skillet with a lid, cook the bacon until almost crisp. Remove the bacon but keep the fat in the skillet. Add the butter to the fat and heat over medium heat. Add the cabbage and stir to coat it with fat. Add 1/3 cup water and salt and pepper, going easy on the salt. Cover and cook 10-15 minutes, until the cabbage is tender. Add the corned beef and bacon. Cook, uncovered, until everything is hot and some of the liquid has evaporated. Adjust the seasonings to taste.
Makes 4-6 servings
Do not freeze
Per 1/4 Recipe: 395 Calories; 28g Fat; 28g Protein; 10g Carbohydrate; 4g Dietary Fiber; 6g Net Carbs
Per 1/6 Recipe: 263 Calories; 19g Fat; 18g Protein; 6g Carbohydrate; 3g Dietary Fiber; 3g Net Carbs
Despite the fact that my corned beef was a bit mushy and crumbly, this was very good. It's very homey and satisfying, which isn't surprising since it came from Paula Deen of Food Network. I bet the leftovers would be nice reheated and topped with a fried egg. This basic recipe might also be nice with a pound of cooked ground beef instead of the corned beef. I would brown a little onion along with the ground beef to give it a little extra flavor.
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