- Bacon Fat - Onion - Carrot - Cabbage - Water - Leftover Corned Beef or Corned Beef From The Deli - Sea Salt - Ground Pepper
Start by cutting up ½ an onion and 1 carrot. If you don't mind 2 extra carbs, you can use 3 carrots and a whole onion.
Once the veggies are tender, core and coarsely chop a head of cabbage. Add the cabbage to the skillet along with ⅓ Cup of water.
Cover, leaving the lid slightly vented, and cook for around 10 minutes. The cabbage should be getting tender but still have a slight bite to it.