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Cabbage and Corned Beef - Cooking with Angie

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You may be wondering why I have not been adding to the cooking section as often as I was, well I have not been cooking very much or the same old same old foods.

But things have changed around here and I am cooking for the sick, they have to have foods different than you and I because of the pain some food may cause now that did not before being sick.

And the truth of the matter is, some of it is just plain bland.

But I have found one old time favorite that he can eat and its got the meat for protein and the cabbage for the vegetable.

Although I did not cook my own corned beef its just as good from the can.

What I did was slice up 1/2 head of cabbage and boiled over medium heat in a little water in a deep skilled with a lid and I cooked it till it was soft, really it was over cooked for my taste, I turned off the heat

I then opened the canned corned beef and I used one half of the can.

I mixed it around and covered the skillet for a few minutes, not cooking the corned beef but allowing it to warm in the hot cabbage.

Since the corned beef is already salty there is no need to add any salt and usually I would add a lot of black pepper but I had to leave that out due to the sensitivity to spices.

Learning to cook for someone with special illnesses is a challenge.

You May Also like : Easy Homemade Biscuits  OR Unpizza Pizza

By Andria Perry

Photo By Andria Perry

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