The "cabbage" in corn beef and cabbage.

Get a sharp knife and chop the cabbage into bitesized pieces. (Don't chop up the heart and put it in; save this and eat it raw with some salt.) Be careful not to chop the cabbage too fine because the cabbage will overcook more easily.

Put a little grease in the pan (yes, cast iron if you have it). Now, here's the important part: if you have some left over bacon grease sitting in a coffee can or old mason jar next to the stove, some of that must go in. A table spoon or so to taste.

Wait until the cabbage is almost done before adding the can of corn beef. This helps keep the cabbage from getting watery. I like my cabbage still a little crisp, but you can make it softer by cooking it longer if you like.

Heat your dinner rolls, smother them with butter, put it all on a plate and enjoy!