CORNED BEEF & CABBAGE
4 pieces bacon, coarsely chopped
4 tablespoons butter
1 small cabbage, coarsely chopped, 25 ounces
Salt and pepper, to taste
12 ounce can corned beef, broken into chunks *

In a large skillet with a lid, cook bacon until almost crisp. Remove bacon but keep fat in skillet. Add butter to fat and heat over medium. Add cabbage and stir to coat with fat. Add 1/3 cup water and salt and pepper, going easy on the salt. Cover and cook 10-15 minutes, until cabbage is tender. Add corned beef and bacon. Cook, uncovered, until everything is hot and some of the liquid has evaporated. Adjust seasonings to taste.

Makes 4-6 servings

* If you don't chill your corned beef ahead of time, as directed on the can, it will crumble into bits and look like hamburger like mine did. The second time I made this, I chilled the meat and cut it into cubes. It still crumbled a bit with cooking, but there were larger chunks.

I don't think I've ever seen canned corned beef. Where should I look at the grocer?

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In my store it is right next to the corn beef hash and spam or treet(same as spam).It is in the square like can as spam but just a little wider of a can.Any where in your grocery store by the canned meats.

Hope that helps.

THat does help. Thanks!!

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oh Good.Your Welcome.