Skillet Corned Beef & Cabbage: Air Date: 3/13/2008

By Michelle Sabadasz

Skillet Corned Beef & Cabbage: Air Date: 3/13/2008


Skillet Corned Beef & Cabbage
Air Date: 3/13/2008

4 to 6 servings

2 tablespoons vegetable oil
8 cups chunked, green cabbage (1/2 a large head)
1/2 teaspoon salt
1/4 teaspoon black pepper
2 (15-ounce) cans whole potatoes, drained (see Note)
1 (14-1/2-ounce) can sliced carrots, drained
3/4 pound deli-style corned beef, sliced into 1/2-inch strips


  1. In a large skillet, heat the oil over medium heat. Add the cabbage, and sauté for 6 to 8 minutes, until very soft but not brown. Add the salt and pepper; mix well.
  2. Add the potatoes and carrots, and top with the corned beef. Reduce the heat to medium-low, cover, and cook for 6 to 8 minutes, or until completely heated through. Serve immediately.
NOTE: I like to rinse my canned potatoes and drain them well before using.

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