Corned Beef and Cabbage

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The Recipe!

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2 cups shredded cabbage
2 cups shredded red cabbage
1 red onion, sliced very thinly
1 red bell pepper, sliced very thinly
1/4 cup red wine vinegar
1/3 cup Dijon mustard
1 1/2 tsp kosher salt
1 tsp freshly cracked black pepper
2 tsp olive oil
2 cups corned beef, thinly sliced

1. Heat oil in large skillet (I used a wok). Add cabbages, onion and pepper. Saute for about three to four minutes or until vegetables become fragrant.
2. Add salt, pepper, vinegar and mustard. Continue to cook for a few minutes more, or just until vegetables being barely to wilt.
3. Add corned beef, stirring it in. Allow it to come to temperature and serve immediately.