Corned Beef and Cabbage: A Variation

If you're looking for the classic Irish recipe, you're in the wrong place. This is how my Mom tells the story. When my Asian grandmother first came to the U.S., she was very interested in cooking all the different foods that were popular here. However, she didn't exactly follow the traditional recipes. I don't think she even bothered to try and look them up. Instead, she'd whip up her own version. If it tasted good, she'd run with it.

This one is very popular in my family. Yes, this dish features cabbage and corned beef. However, that's pretty much where the resemblance ends. It has a bit of an Asian influence, is a fast saute rather than a stew, and is best eaten over a big plate of hot white rice.

Ingredients:
1 can corned beef (not corned beef hash)
1 medium-sized head of cabbage, sliced into 1-inch wide strips.
1 onion
1 can diced tomatoes or 4-5 fresh tomatoes, diced
4 cloves garlic, minced
3 eggs
1 tblsp. oil
2 tblsp. fish sauce. This is used heavily in many South Asian cuisines.
salt and pepper, to taste
1/4 to 1/2 c. water (optional)

Heat the oil in a large saute pan over medium-high heat. I use one of the wide, high-sided skillets they sell as "chicken fryers." Add the onions and minced garlic, and cook until the onions are translucent and lightly browned. Throw in the tomatoes and fish sauce, and cook until the tomatoes are hot. Next is the the corned beef. Break it apart while cooking, the way you would with ground beef. If your pan is a little dry, add some water. You want at least a 1/4-inch of liquid in the pan. Cook for about 2-3 minutes, until ingredients are well-combined.

Once that is done, add the eggs. Just break them right into the pan and stir well. You want them mixed in with the pan contents. It helps give a boost of flavor. Cook for another 2-3 minutes to be sure the egg is cooked.

When the base mixture is done, add the cabbage. Turn the heat down to medium and cover the pan with a lid. Stir on occasion until the cabbage is tender, then season to taste with salt and black pepper.

Serve it over fresh-cooked white rice. It's wonderful.