Careme

Ingredients

• Kroger® Point Cut Corned Beef Brisket (1 lb) 1 lb $3.99 (sale; reg $5.99)
• Red Potatoes (1 lb) 1 lb $1.29
• Green Cabbage (1 lb) 1/2 head (about 1 lb; buy 1 lb) $0.99
• Garlic (1 ct) 2 cloves $0.69
• Jumbo Yellow Onions (1 lb) 1/2 onion (about 4 oz; buy 1 lb) $0.99

Instructions

1. Prep: thinly slice 1/2 jumbo yellow onion (from Jumbo Yellow Onions, $0.99/lb) and shred about 1/2 head green cabbage (about 1 lb; Green Cabbage, $0.99/lb). Peel and smash 2 garlic cloves (from Garlic, $0.69 each). Scrub 1 lb red potatoes (Red Potatoes, $1.29/lb) and cut into 1-inch chunks.
2. Cook potatoes: put 1 lb red potatoes in a pot, cover with cold water, add a big pinch of salt, and boil 12–15 minutes until very tender. Drain well, return to the pot, and smash roughly (keep some texture).
3. Sear the corned beef: pat dry 1 lb Kroger® Point Cut Corned Beef Brisket ($3.99 sale; reg $5.99). Heat a large skillet over medium-high and sear the brisket 3–4 minutes per side until browned and crisp at the edges. Remove to a cutting board and slice thinly across the grain.
4. Sauté cabbage: in the same skillet, add the sliced 1/2 onion and cook 3 minutes. Add shredded 1/2 head cabbage (about 1 lb) and cook 6–8 minutes, tossing, until wilted with a little browning. Stir in the smashed 2 garlic cloves for the last 30–60 seconds (don’t burn). Season to taste with salt and pepper.
5. Finish & serve: divide smashed red potatoes between 2 plates, top with sliced corned beef, and pile the garlicky sautéed cabbage on the side. Spoon any pan juices over the beef.