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.
When translucent, add cabbage and stir.
Pour water over, cover and simmer gently on medium low for ten minutes.
Add potatoes and mix into cabbage and onions.
Cover and simmer for ten additional minutes.
Add more if necessary.
Sprinkle seasoning over cabbage and potatoes. Allow to simmer covered for an additional 10 minutes until cabbage is soft and potatoes are nearly cooked.
Mix corned beef in and finish cooking until meat is hot and potatoes are cooked through.