Ingredients

The following ingredients have 5 Servings
  • 3 tablespoons olive oil, divided
  • 2 tablespoons unsalted butter
  • 1/2 of an onion, thinly sliced
  • 1 medium head cabbage, cleaned, cored and sliced
  • 2 pinches kosher salt (for the cabbage)
  • 1/4 teaspoon freshly cracked black pepper, or to taste
  • 1 cup water or chicken stock
  • 1/2 cup chopped onion
  • 1 extra-large baking potato, unpeeled and cubed
  • Kosher salt and freshly cracked black pepper, to taste (for the potatoes)
  • 1/2 pound deli corned beef, shredded
  • Red pepper flakes, to taste

Instruction

  • In a medium sized stockpot, heat 1 tablespoon of olive oil with 2 tablespoons of butter over medium high heat. Add the sliced onion and cook until lightly caramelized.
  • Meanwhile, clean the cabbage by removing the outer leaves, slicing the head in half and removing the core. Slice the cabbage into thin strips.
  • Once the sliced onions are caramelized, add the cabbage to the onion in the stockpot. Add the salt, pepper, and water; cover pot and cook over medium high heat for about 20 minutes or until cabbage is softened.
  • Meanwhile, in a separate skillet, heat 2 tablespoons of olive oil over medium high heat. Add the chopped onion and cook until softened.
  • Add the diced potato to the onion and continue cooking, stirring and turning occasionally, until potatoes are golden brown, adding additional olive oil if needed.
  • Season with a bit of salt and pepper and scatter the shredded corned beef on top of the potato and onion mixture. Continue turning until well incorporated with the potatoes and onion.
  • Uncover the cabbage pot and remove it from the heat. Sprinkle the top of the cabbage with red pepper flakes.
  • Transfer the contents of the skillet containing the potatoes and corned beef to the top of the cabbage and gently turn to incorporate them together.
  • Turn out into a serving dish and serve immediately.