Low-Carb Fried Cabbage with Corned Beef

Ingredients

• 1 onion, peeled and cut into thin slivers
• 1 large head of cabbage, coarsely chopped
• 1 T olive oil
• 10 oz. leftover corned beef, shredded apart or chopped
• Fresh ground black pepper and salt to taste

Directions

1. Prep the onion by peeling it, then slicing it lengthwise into thin slivers. Remove the core from the cabbage, and chop the cabbage into coarse pieces.
2. Warm the olive oil or bacon grease in a large frying pan set over high heat. Stir in the onion and cook, stirring frequently, until the edges just begin to take on some color.
3. As the onion cooks, pull the corned beef apart into shreds or chop it.
4. Once the onion is lightly browned, add the cabbage to the pan. Sprinkle with fresh-ground black pepper and a small amount of salt, reduce the heat to medium-high, and cook until the cabbage softens and is just beginning to brown, about 5 minutes.
5. Add the corned beef to the frying pan with the cabbage and onion. Continue cooking for 3-5 minutes, until the cabbage is browned around the edges and the corned beef is hot.
6. Serve hot. Refrigerate any leftovers and reheat them in a hot frying pan.