Fried Cabbage and Corned Beef
|Cooking Method:||Stove Top|
|2 can(s)||canned corned beef (preferrably libby)|
|2 - 4||heads of cabbage (chopped into bite size squares)|
|1 stick||butter (or 4 tablespoons of country crock butter)|
get recipes @ goboldwithbutter.com
|1/2 tsp||salt (do not over salt, corned beef is salty too!)|
|1 Tbsp||black pepper|
|2 box||jiffy corn muffin mix (mix and bake cornbread or muffins as directed)|
My dad's mother, my grandma, used to fix Corned Beef and Cabbage with cornbread for him when he was younger, one of his favorite meals. I took the recipe and changed it up a little and my dad, my family and friends love it. Hope your family and friends love it too. This recipe is a good stick to your ribs meal.
The cook time on this recipe is more of a long term simmer, over a long period of time.
Fried cabbage... YUM! Pretty much the perfect meal for St. Patrick's Day... or any day!
Taste test it to make sure you have just the right amount of **salt (I really do not us very much salt, since the Canned Corned Beef is pretty salty.), pepper and sugar. The taste should be more cabbage flavor than seasonings.
**The only reason I add some salt to the cabbage as it is cooking is the salt helps pull excess water out of the cabbage.**
Once the cornbread is done it is dinner time. Enjoy!!