Monday, March 10, 2014

Skillet Corned Beef and Cabbage


This week I am playing tribute to some St. Patrick's Day favorites....

When we first came this country, my mother had to feed a family of six on a budget.  So saving money by stretching a meal out was a good thing  Growing up in Sri Lanka her family used to get cans of corned beef (imported probably from England) and they would make corned beef and cabbage.  When we came to the US, she saw corned beef cans so she would recreate this meal for us.  We would eat it with mashed potatoes and gravy.  It was a wonderful meal and delicious childhood memory.  When I came across some corned beef in the store recently, I knew I had to share this meal with my family.  My husband even had some memories of his father eating corned beef sandwiches by slicing the corned beef right out of the can.  This meal was a wonderful trip down memory lane us and a new memory for our kids. 

1 can of corned beef cubed
1 large head of cabbage cut into medium size slices
1 large onion sliced
1 bell pepper sliced (any color)
salt and black pepper tot taste ** remember the corned beef is salty
1 tsp granulated garlic
red chili flakes to taste

 Slice cabbage, onions and bell pepper.  Cube corned beef and set aside until later.

Heat a large skillet with 2 Tbs of canola oil. Add onions and cabbage with salt and black pepper and cook until they start to soften.  Next add bell peppers, red chili flakes, granulated garlic and saute for a few more minutes.  Finally add the cubed corned beef. Saute all ingredients for a few minutes and taste for salt and seasoning. Serve hot with vegetables, bread or mash potatoes.

Copyright: All recipes, content, and images (unless otherwise stated) are the sole property of Curry and Comfort. Please do not use without prior written consent. Unauthorized reproduction is strictly prohibited.