Corned Beef & Cabbage

US Copy write # TXu 1-354-553

1 large       Cabbage                                

2 cans        Corned Beef                         

1 Tbsp.     Olive Oil                               

1 small     Onion, diced (optional)        

Cut up Cabbage (do not cut up hard core). Put oil in large pot and heat. Add Cabbage and onions and mix until all leaves are shinny with oil. Sauté’ until onions are tender. Add Corned beef. Mix as you cook until corned beef is broken up in pieces. Cover and simmer for about 15 minutes or until leaves and onions are tender.

If you prepare the cornbread and put it in the oven as you start cooking the Corned Beef, they will both be ready to serve at the same time. Serves 4-5                                               


Cabbage            Indole-3-carbinol, sulforaphane, Foraphane, Folate, C, E, Beta-carotene

Corned Beef     A, B 3, B 12, Zinc, Iron

live Oil             E, Polyphenols

Onion               A, B 9, C, Flavonoids, Quercetin, Sulfur Compounds


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by Frances M. McCrory-Meservy