Easy Corned Beef and Cabbage
20Prep Time Minutes
35Total Time Minutes
5Number of Ingredients
4 slices bacon
1 cup coarsely chopped onion
2 tablespoons Parkay® Original-stick
1 head green cabbage, coarsely chopped
1/4 cup water
1/2 teaspoon ground black pepper
1 can (12 oz each) Libby's® Corned Beef
|% Daily Value|
|Total Fat||23 g||35%|
|Saturated Fat||8 g||38%|
|Dietary Fiber||5 g||19%|
|Vitamin C||78 mg||130%|
|Vitamin A||387 iu||8%|
Cook bacon in large deep saucepan or stock pot over medium-high heat until crisp, about 6 minutes. Remove and drain on paper towels; set aside. Cook onion in remaining drippings 4 minutes or until tender.
Add Parkay to onions and melt. Stir in cabbage, water and pepper until cabbage is coated with Parkay and pan drippings. Cover; reduce heat to medium and cook about 10 minutes, stirring once halfway through.
Arrange chunks of corned beef over cabbage. Crumble bacon over corned beef. Cover and cook 5 minutes more or to desired doneness.