Corned Beef, 2 Pack

INGREDIENTS 

4 slices bacon

1 cup coarsely chopped onion

2 tablespoons Parkay® Original-stick

1 head green cabbage, coarsely chopped

1/4 cup water

1/2 teaspoon ground black pepper

1 can (12 oz each) Libby's® Corned Beef

STEP ONE

Cook bacon in large deep saucepan or stock pot over medium-high heat until crisp, about 6 minutes. Remove and drain on paper towels; set aside. Cook onion in remaining drippings 4 minutes or until tender. 

STEP TWO

Add parkay to onions and melt. Stir in cabbage, water and pepper until cabbage is coated with parkay and pan drippings. Cover; reduce heat to medium and cook about 10 minutes, stirring once halfway through. 

STEP THREE

Arrange chunks of corned beef over cabbage. Crumble bacon over corned beef. Cover and cook 5 minutes more or to desired doneness.

1. Punch small hole in can top to release vacuum (optional). 

2. Attach key, handle down, to the tab. 

3. Hold can firmly by the top end and twist the key clockwise completely around the can. 

4. Remove the bottom end of can away from the meat. Hold can by the narrow end and shake the meat out. 

Note: if the key fails to remove metal strip properly, use an ordinary can-opener to remove both ends. Carefully push the meat from the top end.