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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Parker, Wyndser, and Carson....................Wyndser (in blue) with her cousin

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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Parker, Wyndser, and Carson....................Wyndser (in blue) with her cousin

oh Good.Your Welcome.