Recipe-sharing network honors Sale City cook

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Fried Cabbage And Corned Beef

Ingredients
• 2 can(s) canned corned beef (preferrably Libby's)
• 2 - 4 heads of cabbage (chopped into bite size squares)
• 1 stk butter (or 4 tablespoons of Country Crock butter)
• 2 Tbsp sugar
• 1/2 tsp salt (do not over salt, corned beef is salty too!)
• 1 Tbsp black pepper
• 2 bx Jiffy corn muffin mix (mix and bake cornbread or muffins as directed)

Directions
Chop both heads of cabbage into bite size squares. On high heat, in large electric skillet or deep cast iron pot, melt butter (get it sizzling), then add cabbage, stir to coat cabbage w ith butter, add salt, pepper and sugar. Stir and mix seasonings in well.
Lower heat to med/high, let the cabbage start to brown and some of it will even start getting a little burnt looking and that is ok, it adds to the flavor of the dish. Get as much of the cabbage started to fry and get translucent and brown.
Partially cover, turn down heat by half, almost to low, let simmer, stirring occasionally to reduce burning and sticking. I usually let the cabbage simmer and brown for an hour or so. I let as much of the water cook off of the cabbage as possible. Taste test it to make sure you have just the right amount of salt (I really do not use very much salt, since the canned corned beef is pretty salty), pepper and sugar. The taste should be more cabbage flavor than seasonings. The only reason I add some salt to the cabbage as it is cooking is the salt helps pull excess water out of the cabbage.
Push all the cabbage out to the edges of the pan/pot and put the canned corned beef in the center.
Break up the corned beef, cover and let heat and simmer for a few minutes. Mix cabbage and corned beef together and let slow simmer while you are mixing up the cornbread and baking it. Once the cornbread is done it is dinner time. Enjoy!!

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Janette Suber.

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February 22, 2013

Recipe-sharing network honors Sale City cook

Janette Suber wins blue ribbon

Staff Reports The Moultrie Observer The Moultrie Observer Fri Feb 22, 2013, 10:43 PM EST

FRANKLIN, Tenn. — Sale City home cook Janette Suber’s Fried Cabbage And Corned Beef recipe has been awarded a blue ribbon at Just A Pinch Recipes, a recipe and coupon social network for home cooks at www.justapinch.com.

Suber’s Fried Cabbage And Corned Beef was named a blue ribbon winner by Just A Pinch Food Editor Janet Tharpe. To land the award, Suber served up a full-flavored dish that was both tasty and easy to prepare.

“My dad’s mother, my grandma, used to fix corned beef and cabbage with cornbread for him when he was younger, one of his favorite meals,” she said. “I took the recipe and changed it up a little and my dad, my family and friends love it. Hope your family and friends love it too. This recipe is a good stick to your ribs meal.”

Suber is one of several Sale City residents sharing recipes with the social network, which in just two years has become the largest database of user-posted recipes anywhere, according to a press release from Just A Pinch. On the site, users can post their own “family tested and approved” recipes and try recipes submitted by others, use a menu planner and grocery list, create custom cookbooks, print hundreds of grocery coupons, enter recipe contests and join discussion groups.

They may also use Pinch It!, a robust site feature that allows users to capture and share recipes from virtually anywhere online with a simple click and seamlessly integrate them into their digital recipe boxes. These features allow home cooks to build relationships virtually, as if they are sitting around one big kitchen table.

“We continually add new features to the club based on the feedback of our members,” Tharpe said. “It’s because of people like Janette Suber, who is proud to share her family’s favorite recipes with other home cooks, that the club has become so popular and is growing so fast.”

Founded in 2010, Just A Pinch Recipes offers free memberships and premium perks.