Skillet Corned Beef and Cabbage

4-6 Servings
2 tablespoons vegetable oil
8 cups shredded green
cabbage (1/2 a large head)
1/2 teaspoon salt
1/4 teaspoon black pepper
2 cans (15 ounces each) whole potatoes, drained
1 can (14 1/2 ounces) sliced carrots, drained
3/4 pound deli-style corned beef, sliced into 1/2-inch strips

In a large skillet, heat the oil over medium heat. Add the cabbage and saute for 6 to 8 minutes, until very soft but not brown.

Add the salt and pepper; mix well. Add the potatoes, carrots, and corned beef; mix to distribute evenly. Reducethe heat to medium-low, cover and cook for 6 to 8 minutes or until completely heated through. Serve immediately