Ingredients
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2 tablespoons olive oil
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1 medium sweet onion (medium diced)
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1/2 head cabbage (cut into egg noodle sized pieces)
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2 tablespoons chopped fresh oregano
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2 tablespoons chopped fresh basil
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2 cloves diced garlic (diced)
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1 (6 ounce) can tomato paste
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1 (12 ounce) can corned beef (just cut or dice into small pieces)
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1 (32 ounce) box beef stock
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salt and pepper
Instructions
- In a heavy, stock sized (4-6 qt) pot (enamled cast iron works well) over medium head, heat olive oil, then add onions. Sautee onions until almost tender (3-5 minutes).
- Add cabbage, sautee with onions, stirring frequently, 10 minutes until onions and cabbage are tender.
- Add garlic, basil, oregano, sautee 1 minute longer.
- Add corned beef, tomato paste, and beef stock.
- Stir until tomato paste is dissolved, heat over low heat for 15-20 minutes. Salt and Pepper to taste.