Canned corned beef and cabbage is very simple to make. Take one head of round cabbage, core it, and cut into 2" thick pieces. Put into a pot and add a little water and cover with a lid. When the cabbage is tender, drain off a little of the water and then add to the pot 1 can of Australian corned beef (the kind in the round can).

Australian corned beef is preferable to the kind from South America is in the kinda squarish can because the Australian stuff has more gelatin than the South American stuff. Sometimes the Australian corned beef is called "Samoan" corned beef.

Anyway, break up the corned beef into pieces and mix with the cabbage. You can reheat it a little to warm up the corned beef,  but if you dump the meat into the cabbage right after you cook the cabbage, the meat should get warmed up just like that without any additional heat. Salt and pepper to taste and serve over rice.

Onolicious. One of the local "comfort" foods.