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.

A plate of food.
Corned beef can be used for sandwiches or more Keto friendly diets.

Ingredients:

  • 1 Cabbage
  • 1/2 lb of corned beef
  • 1 onion
  • 1 1/2 sticks of butter

Instructions:

  1. Put butter in a large skillet over medium heat to melt. 
  2. Slice the onion and cabbage to the same thickness.
  3. Chop the corned beef.
  4. Put the onion in the melted butter and sauté until tender.
  5. Add corned beef and then the cabbage.
  6. Stir so butter covers the cabbage.
  7. Cover with a lid to wilt the cabbage for 2-3 minutes.
  8. Sauté until done to your liking. (I cooked it for 10 minutes.)
  9. Salt and pepper to taste.

Enjoy!