The celery seed really comes through in this colorful combination of carrots, cabbage and corned beef. A woman at church shared the recipe with me. My husband and son love its subtle sweetness.
- 7 tablespoons canola oil, divided
- 3 tablespoons white vinegar
- 2 tablespoons sugar
- 1 teaspoon celery seed
- 1/4 teaspoon salt
- 6 cups coarsely chopped cabbage
- 1 cup shredded carrots
- 1/4 cup chopped green onions
- 1/2 pound thinly sliced deli corned beef
- Hot cooked rice, optional
- In a small bowl, whisk 4 tablespoons oil, vinegar, sugar, celery seed and salt until sugar is dissolved; set aside.
- In a large skillet, saute the cabbage, carrots and onions in remaining oil for 15-16 minutes or until crisp-tender. Stir in vinegar-oil mixture and corned beef. Cover and simmer for 10 minutes or until heated through. If desired, serve with rice. Yield: 4-6 servings.
Originally published as Corned Beef Stir-Fry in Quick Cooking March/April 2000, p19
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