Quick and Easy Corned Beef Cabbage Saute

OMG! Yummy yet easy to make, super low-carb, and keto-friendly! My mother-in-law (bless her heart in heaven) had been making this for us since way back in 1995. We never knew this great-tasting food will be a fantastic addition to our keto diet as my wife and I are both borderline diabetic. Mamang (as my wife and I call her) is an excellent cook. She had shared with me quite a few of my wife's favorite recipes and I am sharing this in her honor. Enjoy!

Supplies

Utensils:

• Medium sized sautéing pan with lid
• Colander to drain excess water from the cabbage after washing in cold water
• Bowl to keep the water from the washed cabbage from dripping everywhere
• Small bowls for the chopped onions, chopped garlic, and diced tomato
• Measuring spoons
• Knife
• Ladle or sauté spoon
• Chopping board

Ingredients:

• 1/2 kilo cabbage, shredded
• 1 can 340 grams of corned beef, use the brand of your choice
• 3 cloves of garlic, chopped
• 1 medium-sized onion, diced
• 1 medium-sized tomato, diced
• 1/8 teaspoon of freshly ground black pepper
• 1 tablespoon of light soy sauce
• 2 tablespoons of avocado oil

Notes:

• You can buy ready-to-cook shredded cabbage from an Asian grocery, I usually buy a big bag and use it for making coleslaw and other side dishes depending on my mood. Be mindful though when buying a bag of already shredded cabbage as it spoils faster than buying a whole head. If I feel that I cannot make anything with the rest of the bag, I put it in the freezer and thaw it as needed. Most times I buy a whole head of cabbage which I chop or slice for stews.
• I actually prefer the "Palm" brand as it is made of 100% New Zealand-raised, grass-fed, and free-range cows plus it has a better texture. For this recipe, I used the Hereford brand because I cannot find the Palm brand in the nearest local grocery. It still turned out tasty but I do recommend "Palm" as the best choice. I use the 326-gram can if using the Palm Corned Beef brand.
• Cooking oil - I use avocado oil not just because it is keto-friendly but also because it is best for sauteing and great for frying due to its high smoking point. My next best recommendation is extra virgin olive oil because of its flavor, higher vit e-content, and healthier fatty acids.

Step 1: Mise En Place

Prepare ingredients:

1. Chop 3 cloves of garlic
2. Dice 1 medium-sized onion
3. Dice 1 medium-sized tomato
4. Shred 1/2 a kilo of cabbage
5. Transfer the corned beef from the can to a small bowl or container

Set everything aside.

• I measure the avocado oil, soy sauce, and ground black pepper as I add them to the pan while cooking.

Step 2: Let's Start Cooking

1. Heat sauté pan in medium heat
2. In about a minute, I add 2 tablespoons of avocado oil and let it heat up for another minute before adding the chopped garlic
3. Aromatics - Cook the garlic until it is slightly browned (about 30 seconds) before adding in the chopped onion and cooking it until it is tender, browned, and caramelized
4. Then add the diced tomato and cook for another minute or until the tomatoes are soft and tender, add the ground black pepper
5. Add 1 tablespoon of soy sauce to the aromatics mixture and cook for 15 seconds
6. Add a can of corned beef and continue to sauté until well combined with the aromatics mixture then add the shredded cabbage. Mix well then cover with the pan lid to cook for 2 minutes
7. Lift the lid, mix well, cover, and cook some more until the cabbage is just about crisp-tender

Step 3: Dish Up and Enjoy

This recipe is good for 4 servings. It is best to enjoy this dish while it is freshly cooked. Leftovers can be frozen and once ready to use, thaw in the fridge and make into a spring roll, and dipped in tomato ketchup. Extra points for versatility.