1 (12 oz / 340 g) can corned beef
1 head of cabbage, chopped
2 onions, sliced
4 carrots, sliced
2 Tbs oil
4 Tbs butter
1/3 cup of water
salt and pepper
1. In a large frying pan saute onions and carrots in the oil.
2. When onions are transparent, add cabbage, butter, and salt and pepper to taste. Stir and cook for 2 minutes.
3. Add water and cook 10 minutes, adding small amounts of water if need to keep mixture moist.
4. Break up corned beef and add to the mixture.
5. Continue cooking 10-15 minutes until corned beef is cooked and cabbage reaches desired consistency.
Serve with boiled or roasted potatos.