- 1 (2-4 lb.) corned beef roast
- 2 tablespoons olive oil
- 1 medium yellow onion, chopped
- 1 clove garlic, minced
- 1 large head of cabbage, sliced into 3/8-inch to 1/2-inch wide slices
- Salt and Pepper, to taste
Rub spice packet onto the corned beef roast. Add additional salt and pepper. Cook according to package directions. (Note: If roasting set oven to 325 degrees F. Cook 50 minutes per pound.)
For the cabbage, bring the oil up to medium to high heat. Saute the onion and garlic for 1-2 minutes. Add the cabbage, salt and pepper. Turn the heat to medium. Without stirring, continue cooking for 1-3 minutes. Turn the cabbage mixture over. Cook another 1-3 minutes until slightly browned.
Let the corned beef roast cool for 5-10 minutes before slicing. Serve corned beef slices with cabbage.
Sponsor: Dan's Market
