Ingredients
- 4 slices bacon
- 3 tablespoons butter
- 1 small yellow onion diced
- 1 head green cabbage cored and thinly sliced
- 3 tablespoons water plus more if needed
- Salt to taste
- Black pepper to taste
- 10 ounces canned corned beef cut into chunks
Instructions
- In a large skillet, cook the bacon over medium heat until just crispy, about 8-12 minutes. Remove the bacon and allow it to drain on paper towels. Retain the bacon fat in the skillet.
- With the bacon fat still in the pan, add the butter if necessary. Stir in the onion and shredded cabbage. Toss to coat evenly. Pour in the water and season with salt and pepper. Cover the skillet.
- Allow the cabbage to cook until it is tender but still retains a slight crunch, about 10 to 12 minutes. If the mixture gets dry, add a small amount more of water.
- Roughly chop the cooked bacon and add it along with the chopped corned beef to the skillet. Stir the mixture until all ingredients are heated through. Serve immediately.
