Easy Beef and Cabbage With Leftover Roast Beef

By
Diana Rattray
Diana Rattray
Diana Rattray
Southern-cuisine expert and cookbook author Diana Rattray has created more than 5,000 recipes and articles in her 20 years as a food writer.
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Updated on 08/15/19
Cabbage with beef
Diana Rattray
Prep: 5 mins
Cook: 15 mins
Total: 20 mins
Servings: 4 servings

Leftover roast beef teams up with cooked cabbage for a tasty and budget-friendly meal. It's a delicious and almost hash-like mixture, cooked in a skillet.

This is an excellent way to use leftover roast beef. It's a meal that couldn't be easier to whip up!

Ingredients

  • 1 head cabbage (about 1 1/2 pounds)
  • Dash of Kosher salt
  • 1 large onion (sliced)
  • 1/4 cup butter
  • Dash of pepper
  • Leftover thinly sliced roast beef

Steps to Make It

  1. Cut cabbage in chunks; wash and pat dry.

  2. Chop the cabbage coarsely; transfer to a saucepan and cover with salted water.

  3. Cook until just tender, about 10 to 12 minutes. Drain well.

  4. Melt 3 tablespoons butter in skillet; saute the onion and drained cabbage together until tender.

  5. In another skillet, saute the beef in remaining butter until hot.

  6. Place meat on a serving platter; top with cabbage mixture then drizzle with meat drippings.