Cooking Our Way

This is a delicious memory from when we were very young.  Our mother had a steamer pot (purchased from Arbuckle Coffee Co.) that you could cook in the bottom and steam rice in two rounded pans that fit in the top. She would put the dish on to cook and we would go—our mother and four sisters—for a long walk to a park and when we came home the aroma of this dish was so wonderful. 

1 large head green cabbage
1 can corned beef
1 medium onion
3 slices thick slab bacon

Cut bacon into cubes and brown in heavy pot.  Add onion and cook until translucent.  Cut cabbage into eighths, remove core and coarsely chop.  Add to pot along with about ½ cup water (more if needed).  Break corned beef into pieces and add to pot.  Cook until cabbage is just done.  Serve with steamed rice.