Ingredients
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⅓ cup butter
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1 teaspoon olive oil
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½ onion, chopped
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3 cloves garlic, minced
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4 Roma tomatoes, cubed
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⅓ small head cabbage, cored and cut into strips
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¼ cup chicken stock, or more to taste
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1 (12 ounce) can corned beef
Directions
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Heat butter and oil in a large pot over medium heat. Add onion and garlic and cook until onion is soft and translucent, about 5 minutes. Add tomatoes and heat through, about 3 minutes.
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Stir in cabbage and and cook until softened, about 5 minutes. Add a splash of chicken stock and heat through, about 3 minutes.
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Mix in corned beef and cook until heated through and flavors have combined, about 10 minutes.
Nutrition Facts (per serving)
398 | Calories |
29g | Fat |
9g | Carbs |
25g | Protein |
Nutrition Facts | |
---|---|
Servings Per Recipe 4 | |
Calories 398 | |
% Daily Value * | |
Total Fat 29g | 38% |
Saturated Fat 15g | 76% |
Cholesterol 113mg | 38% |
Sodium 1012mg | 44% |
Total Carbohydrate 9g | 3% |
Dietary Fiber 3g | 10% |
Total Sugars 5g | |
Protein 25g | 49% |
Vitamin C 33mg | 36% |
Calcium 56mg | 4% |
Iron 2mg | 13% |
Potassium 418mg | 9% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.