1 small head of cabbage, chopped
3 slices bacon, diced
1/2 can corned beef, chunked
1 clove garlic, hand diced
1 onion, diced
1 1/2 tsp. sugar
2 tbsp. balsamic vinegar
salt/pepper, to taste
dash cayenne, or to taste

Use wok, or large pan. Put couple tbsp. vegetable oil in bottom of pan/skillet. Add diced bacon, onion and garlic. Cook until bacon and onion appear about half cooked, stirring occasionally. Add chopped cabbage. Sprinkle with sugar, cayenne, salt and pepper. Add enough water to pan until you can see it coming up on the sides of cabbage. Add balsamic vinegar. Stir and mix with other ingredients.

When cabbage is done to your liking, add chunked corn beef into pan. Mix thoroughly. Add more water along as needed. Taste juices. Adjust seasonings to your taste.

Serve with corn muffins, which taste fantastic dipped into juices.

Submitted by: Phyllis Chittum