Irish-American corned beef & cabbage uses brisket which is a bit pricey. So for our Filipino sensibilities and budget constraints, this is my “lutong bahay” version using canned corned beef. The best ones are from Australia and New Zealand. Their corned beef are meaty and chunky. This dish is reminiscent of “ginisang repolyo” except with corned beef and bacon.
INGREDIENTS
- 4 slices bacon
- 3 cloves garlic, minced
- 1 small onion, chopped
- 1 head cabbage, sliced into squares
- 1 can corned beef (preferably product of Australia or New Zealand)
- 1/2 cup water
- Salt & pepper to taste
INSTRUCTIONS
- Fry bacon in a skillet until browned and slightly crispy. Set aside.
- Save a tablespoon of bacon grease and saute the garlic and onions.
- Add 1/2 cup water to deglaze the pan off of the crusted bacon on the surface of the pan.
- Add the sliced cabbage and stir.
- Scatter chunky pieces of the corned beef on top.
- Cook until cabbage is tender and corned beef is heated through.
- Salt and pepper to taste.
- Chop crispy bacon into chunky pieces and add at the last minute. Mix well. (optional: topped it with eggs yolks before turning heat of and cook it for awhile)
Enjoy! =)
Credits to: CTTO
