A few days ago, I was experimenting with that recipe trying to simplify it. To be more precise, I was trying to create a version that would be equally good minus tha baking. Let’s face it, not every household has an oven.
For those that do, because of prohibitive fuel and electricity costs, some housewives have qualms about using the oven too often. Ovens are practical for bulk cooking but not when cooking a single dish for a family of four or five.
So, I came up with this Corned Beef and Shredded Cabbage recipe. This is a dish of blanched shredded cabbage tossed in white sauce with melted cheese and topped with sautéed corned beef with lots of onions and tomatoes.
1 340-g. can of corned beef
2 white onions, chopped coarsely
3 tomatoes, chopped coarsely
2 tbsp. of cooking oil
salt and pepper
For the shredded cabbage :
1 head of cabbage (about 1 kilo)
2 tbsp. of butter
1-1/2 tbsp. of flour
1 cup of full-cream milk
1/2 c. of shredded or crumbled sharp cheddar cheese
salt and pepper
Cooking procedure :
Core the cabbage; shred the leaves as for cole slaw. Boil two cups of water in a skillet or wok. Lower the heat and add the shredded cabbage leaves, pressing them down with the back of a spoon. Simmer for about a minute or until just wilted. Drain well and set aside.
Heat the cooking oil in a skillet. Saute the onions until fragrant. Add the tomatoes and cook for about 30 seconds. Add the corned beef and cook, stirring until the meat is heated through. Season with salt and pepper. Turn off the heat. Cover and keep hot.
In a small saucepan, melt the butter. Add the flour, all at once, stirring to prevent lumps from forming. Cook for about a minute. Pour in the milk, stirring, and cook until thick. Turn off the heat. Add the cheese and stir until melted. Season with salt and pepper.
Transfer the blanched cabbage to a large bowl. Pour the sauce over. Toss to coat the shredded cabbage. Arrange the cabbage along the sides of a serving platter. Pour any remaining sauce on top. Arrange the sautéed corned beef at the center. Serve hot.