| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Vegetables |
|
Meats |
6 |
Servings |
INGREDIENTS
| 2 |
tb |
Vegetable oil |
| 8 |
c |
Cabbage; (green);shredded |
|
|
(1/2 of a large head) |
| 1/2 |
ts |
Salt |
| 1/4 |
ts |
Black pepper |
| 2 |
|
Cans(15oz) potatoes; (who |
| 1 |
|
Can(14.5oz) carrots; (slic |
| 3/4 |
lb |
Corned beef brisket; deli-st |
|
|
(sliced in 1/2 inch strips) |
INSTRUCTIONS
Recipe by: Source: WKBWTV 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 distribut
evenly. Reduce the heat to medium-low, cover and cook for 6 to 8 minutes
or until completely heated through. Serve immediately.
Posted to MC-Recipe Digest V1 #500 by Bobbi Zee <zpegasus@tsrcom.com> on
Mar 4, 1997.
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