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CATEGORY CUISINE TAG YIELD
Vegetables, Meats 4 -6

INGREDIENTS

2 T Vegetable oil
8 c Shredded green cabbage, 1/2
a large head
1/2 t Salt
1/4 t Black pepper
2 15 ounces each whole
potatoes drained
1 14 1/2 ounces sliced
carrots drained
3/4 lb Deli-style corned beef
sliced into 1/2-inch
strips

INSTRUCTIONS

http://www.wpta.com/kitchen/cornbeef.html  As seen on WPTA-TV, 21Alive
News at Noon and 5 PM MARCH 5, 1996  4-6 Servings  In a large skillet,
heat the oil over medium heat. Add the cabbage and  saute for 6 to 8
minutes, until very soft but not brown. Add the salt  and pepper; mix
well. Add the potatoes, carrots, and corned beef; mix  to distribute
evenly. Reduce the heat to medium-low, cover and cook  for 6 to 8
minutes or until completely heated through. Serve  immediately. NOTE: I
like to rinse my canned potatoes and drain them  well before using.
And, sure, you can shred the cabbage yourself, but  if you're low on
time, make it easier on yourself and buy it already  shredded in a
package.  Posted to recipelu-digest by LSHW <shusky@erols.com> on Feb
20, 1998

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Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 379
Calories From Fat: 192
Total Fat: 21.5g
Cholesterol: 45.9mg
Sodium: 1599mg
Potassium: 759.1mg
Carbohydrates: 21.1g
Fiber: 3.2g
Sugar: 2.2g
Protein: 25.9g


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