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cornedBeef - Corned Beef, Cabbage + Potatoes #1, easy

Source of Recipe

from Justin Case


Recipe Link: www.cooks.com/rec/view/0,1641,135177-247195,00.html

cornedBeef - Corned Beef, Cabbage + Potatoes #1, easy

4 slices bacon
4 tablespoons butter
1 head green cabbage, coarsely chopped
salt and freshly ground pepper, to taste
1, 12 ounce can corned beef (from canned meat section in store)

Cook the bacon in a large pot over medium heat until almost crisp.
Remove the bacon from the pot and set aside.
Melt the butter in the pot with the bacon grease.
Add the cabbage, stirring well to coat the cabbage in drippings.
Add about 1/3 cup water, and salt and pepper, to taste.
Cover pot with a lid, and cook over medium heat for about 10-15 minutes.
Meanwhile, chop the bacon into small pieces.
Remove the lid from the pot, and scatter chunks of corned beef and chopped
bacon over top of the cabbage.
Cover and cook until desired doneness.
(I personally like a little bit of crunch left to the cabbage.)
Add a little water - as the cabbage cooks, if it needs more liquid, then add it.
Makes 4 - 6 servings.
(If serving 6, use 2 cans corned beef.)

Note:
Cabbage is one of those vegetables that naturally contains water in its leaves.
Start it by adding just a small amount of water, and as it cooks, and needs more
liquid, then add more.