I stopped by Ruttenbucks Bar & Grill in Glen Dale on St. Patrick’s Day. In addition to green beer and great company, I had some delicious corned beef and cabbage. While at the deli counter at Penn Mac in Pittsburgh, I remembered how much I loved it and I grabbed some wonderful corned beef.
Some of the other dishes I make with cabbage, I like the cabbage with a little crunch. For this, I like it sautéed to the point there is no bite.
I ate this as a meal, but it could be a good side dish as well. Feel free to add more butter or even a little chicken broth to help break down the cabbage.
With this recipe being 4 ingredients, its such an easy meal to whip up.
Ingredients:
- 1 Cabbage
- 1/2 lb of corned beef
- 1 onion
- 1 1/2 sticks of butter
Instructions:
- Put butter in a large skillet over medium heat to melt.
- Slice the onion and cabbage to the same thickness.
- Chop the corned beef.
- Put the onion in the melted butter and sauté until tender.
- Add corned beef and then the cabbage.
- Stir so butter covers the cabbage.
- Cover with a lid to wilt the cabbage for 2-3 minutes.
- Sauté until done to your liking. (I cooked it for 10 minutes.)
- Salt and pepper to taste.
Enjoy!
