Corned beef and red cabbage with lots of other vegetables. COVID-19 cooking for one.
Cut a cabbage into four
Shred quarter of a cabbage
Put the shredded cabbage into a saucepan
Add the 2 cups of vegetable stock
Bring the cabbage to a boil and simmer until the cabbage starts to get soft
Pour the cabbage and cooking liquor into a collander and drain
Put the cabbage in a bowl while beginning the corned beef cooking.
Pre-heat a frying pan
Add a little Queensland nut oil (or other high vapour point oil)
Slice some leeks and add them to the frying pan and sauté
Open the tin of corned beef and empty the meat into the frying pan and begin to fry off with the leeks
Cook the corned beef until it begins to take on some colour
Add in some curry powder, make sure it's enough to give the corned beef some colour but more important, make it enough to give it a taste to your liking
Open the tin of corn kernels and drain the fluid out and pour the corn kernels into the frying pan and stir through
Add in the cooked carrots, celery, and onions and stir through
Add in some the drained cooked shredded cabbage and stir through
Put the remaining cabbage in the bottom of a bowl
Add the corned beef on top of the cabbage
Serve with chopsticks
Disclaimer
I have no culinary training nor qualifications.
This post is not intended to convey any health or medical advice.
If you have any health concerns about anything you read, please contact your registered medical practitioner.
The quantities are indicative. Feel free to vary the quantities to suit your taste.
I deliberately do not calculate energy for dishes. I deliberately default to 500 Calories or 500,000 calories because I do not make these calculations.