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Ingredients
- 2 Tbsp. Vegetable oil
- 8 c. Shredded green cabbage, (1/2 a large head)
- 1/2 tsp Salt
- 1/4 tsp Black pepper
- 2 can (15 ounces each) whole potatoes, liquid removed
- 1 can (14 1/2 ounces) sliced carrots, liquid removed
- 3/4 lb Deli-style corned beef, sliced into 1/2-inch strips
Directions
- 4-6 Servings
- In a large skillet, heat the oil over medium heat. Add in the cabbage and saute/fry for 6 to 8 min, till very soft but not brown. Add in the salt and pepper; mix well. Add in the potatoes, carrots, and corned beef; mix to distribute proportionately. Reduce the heat to medium-low, cover and cook for 6 to 8 min or possibly till 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.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 233g | |
| Recipe makes 4 servings | |
| Calories 115 | |
| Calories from Fat 62 | 54% |
| Total Fat 7.08g | 9% |
| Saturated Fat 0.57g | 2% |
| Trans Fat 0.18g | |
| Cholesterol 0mg | 0% |
| Sodium 583mg | 24% |
| Potassium 388mg | 11% |
| Total Carbs 12.68g | 3% |
| Dietary Fiber 4.9g | 16% |
| Sugars 6.38g | 4% |
| Protein 2.11g | 3% |
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