Ingredients:
4 slices bacon
4 tablespoons butter
1 head cabbage, coarsely chopped
salt & freshly ground black pepper, to taste
1 (12 ounce) cans corned beef
1/3 cup water
Directions:
If using bacon, cook in a large pot over medium heat until almost crisp.
Remove bacon and set aside.
Add butter to the bacon grease and melt.
Add cabbage and stir well until well coated with the fat.
Add about 1/3 cup water, and salt and pepper.
Cover pan with lid and cook over medium heat for 10-15 minutes.
Chop bacon into small pieces.
Chop corned beef into chunks.
Remove lid from pan.
Scatter corned beef and bacon.
Cook until desired doneness.
Paula Deen’s note: Cabbage is one of those vegetables that naturally contains water in its leaves.
Begin by adding just a small amount of water.
As cabbage cooks, if it needs more liquid, then add more water.
Servings: 4-6
Time preparation: 2 min.
Time total: 17 min.