Corned Beef and Cabbage Skillet (Gluten-Free)

Ingredients

• about 450 g Corned Beef
• 1/2 medium Cabbage
• 2 medium Potatoes
• 1/2 medium Yellow Onion
• 1 tablespoon Olive Oil
• 1/2 teaspoon Garlic Powder
• 1/4 teaspoon Dried Thyme
• 1/4 teaspoon Salt
• 1/4 teaspoon Black Pepper

Original measure retained: its cup/spoon or fluid-volume standard is unspecified.

Instructions

1. 1Thinly slice the about 450 g of corned beef, the 1/2 medium cabbage, the 2 medium potatoes, and the 1/2 medium yellow onion.
2. 2Heat the 1 tablespoon of olive oil in a large 30.48 cm skillet over medium heat, which is about 175°C.
3. 3Add the sliced potatoes and the sliced onion to the hot skillet. Cook, stirring occasionally, for 5 to 7 minutes, or until the potatoes and onion begin to soften and look slightly translucent.
4. 4Add the sliced corned beef and the sliced cabbage to the skillet with the potatoes and onion. Sprinkle evenly with the 1/2 teaspoon garlic powder, 1/4 teaspoon dried thyme, 1/4 teaspoon salt, and 1/4 teaspoon black pepper.
5. 5Cook, stirring everything together occasionally, for 10 to 15 minutes, or until the cabbage is tender and the corned beef is heated through. The cabbage should be easily pierced with a fork.
6. 6Serve the corned beef and cabbage skillet immediately.

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