Quick and Easy Lunch Dinner: Corned Beef and Cabbage

Working moms often have this problem: how to feed her family hot, nutritious and fast meals at least once a day. A balanced diet is difficult to maintain when all the hours of one day are budgeted down to the last minute.

Good thing, there are lots of delicious dishes with simple recipes and quick cooking time to help homemakers -- like the sautéed corned beef and cabbage -- that even dads and kids can easily prepare. The ingredients are not expensive but bursting with good stuff for the body such as protein and vitamins C, B, and A.

When shopping for food, always buy the cheapest vegetables but make sure they are fresh since they will be stored in the refrigerator for days.

1. After washing the veggies, drain well and spread on a clean cloth to air-dry.
2. To seal in freshness, wrap the vegetables in old clean newspaper sheets.
3. Wrap veggies in pairs or in group, according to what planned recipes need.
4. Write the veggies' name and the date bought on the wrapper.
5. Put the wrapped leafy vegetables on top to avoid crushing.
6. Do not peel or cut the vegetables to be stored.

Ingredients:

• 2 Tbsp vegetable oil
• 3 cloves garlic, minced
• 1 medium onion, peeled and sliced
• ground pepper and salt, to taste
• 2 pieces boullion beef cubes
• 1 piece green chili, sliced
• 1 350-gram can corned beef
• 1 piece large potato, peeled and cubed
• 1 piece medium carrot, peeled and cubed
• 1 whole medium cabbage, cut to strips
• 1/2 cup tomato sauce

1. Over low heat, stir-fry garlic until slightly toasted. Add onions, ground pepper, and boullion cubes. Add green chili. Sir in corned beef until well blended.
2. Add potato and carrot cubes. Stir in tomato sauce and let simmer for 10 minutes.
3. Add cabbage. Sprinkle a pinch of salt. Cover for 2 minutes.
4. Mix the limp cabbage with other vegetables and corned beef sauce.