After the holidays, leftovers are the main dishes, for a while. Last night, I looked and found about one half pound of sliced corned beef, a package of cabbage and a bag of potatoes. Throw it together and you have a modified corned beef and cabbage.
I have been eating yummy lunches from food that my daughter-in-law brought to us which made it so much easier on me. Not only did she bring a lot of food, she brought tasty dishes that everyone loved. Having a few pieces left of these has made three small meals for me.
Skillet Corned Beef and Cabbage
2 tablespoons olive oil
1 onion, thin sliced
1 bag of shredded cabbage
1 cup water
4 medium potatoes, thin sliced
2 cups sliced corned beef, roughly chopped in 1 inch pieces
In a large skillet over medium heat, saute onions in olive oil.
Add potatoes and mix into cabbage and onions.