Ingredients

Start to finish: 30 minutes (10 minutes active)
Servings: 6

1 teaspoon canola oil
4 ounces deli sliced corned beef, cut into thin strips
3/4 cup water
1/4 cup cider vinegar
2 tablespoons coarse Dijon mustard
1 tablespoon brown sugar
6 cups shredded green cabbage (about 1 pound)
2 cups shredded carrots
Salt and freshly ground black pepper, to taste

Directions

In a large nonstick skillet with a lid, heat oil over medium-high.

Add the corned beef and saute, stirring often, until lightly browned, about 2 minutes. Add the water, vinegar, mustard and brown sugar. Stir to combine.

Add the cabbage and carrots and reduce heat to medium-low. Cover and simmer, stirring occasionally, until the vegetables are very tender, 15 to 20 minutes. Check the vegetables midway through and add more water if necessary.

Season with salt and pepper before serving.

Nutrition information per serving: 109 calories; 4 g fat (1 g saturated); 16 mg cholesterol; 11 g carbohydrate; 7 g protein; 3 g fiber; 532 mg sodium.