My dad use to make this all the time, growing up. I forgot how good it was until St. Patrick's day came around and everyone started talking about corned beef and cabbage. So here is the recipe, similar to the way he made it - quick and easy with canned corned beef.
Ingredients
- butter: 0.33333 cup
- olive oil: 1 tsp
- onion: 0.5 piece (chopped)
- garlic: 3 clove (minced)
- Roma tomatoes: 4 piece (cubed)
- head cabbage, cored and: 0.33333 piece (cut into strips)
- chicken stock: 0.25 cup (to taste)
- corned beef: 1 can (12 ounce can)
Metric Conversion
Stages of cooking
-
Heat butter and oil in a large pot over medium heat. Add onion and garlic and cook until onion is soft and translucent, about 5 minutes. Add tomatoes and heat through, about 3 minutes.
-
Stir in cabbage and and cook until softened, about 5 minutes. Add a splash of chicken stock and heat through, about 3 minutes.
-
Mix in corned beef and cook until heated through and flavors have combined, about 10 minutes.
