If you are looking to capture a wee bit o’ the Luck for yourself this St. Patrick’s Day , I have the perfect dish for you. A twist on some Irish-American corned beef and cabbage that is simple and delicious. Hubby ate two big bowls as soon as it was cool enough to
shovel in eat.
I went with sandwich sliced Corned Beef from the deli since the only way I could find it otherwise at my grocery store was in a large roast, and I wanted this to cook quickly.
Bacon adds the perfect complimentary flavor and really takes this dish over the top in richness and completes this hearty dish. Make sure to cook up a pot for your Pot O’ Gold Seeking bunch it is sure to bring you luck on St. Patty’s day or any other night !
Corned Beef and Cabbage with Bacon
- 1 head of Cabbage
- ½ pound sliced corned beef-from the deli
- 4 pieces of Bacon
- 3 Tbsp butter
- 1 ½ tsp. Garlic salt.
- salt and pepper to taste
Chop cabbage into long thin strips then chop across once or twice to make smaller pieces, set aside.
Saute bacon in a large pot over medium heat until just crisp, remove from pan and chop into small pieces.
Add butter to pan and melt, then place diced cabbage in butter and cook down until it becomes soft and translucent.
Fold corned beef in half and chop into small bite sized pieces – I didn’t quite use ½ pound more like 1/3 and froze the rest for another recipe.
Add Corned Beef, Bacon, Garlic Salt, Salt and Pepper to pot and cook,stirring frequently for 5-7 minutes until heated through.
Serve and Enjoy!
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