2 tablespoons olive oil
4 medium potatoes, cut into chunks
1 onion, chopped
5 cups shredded cabbage
2 cups cooked corned beef, cubed
1 cup beef broth
3 tablespoons butter
1/2 teaspoon dried thyme leaves
1/8 teaspoon pepper
Cook noodles as directed on package and drain. Toss with oil and set aside. Meanwhile, in large skillet, cook potatoes and onions in butter until potatoes are browned, about 10 to 15 minutes. Add cabbage, corned beef, broth and thyme; cover and cook until tender, stirring occasionally, about 10 to 15 minutes. Add noodles; mix well, and serve.
Makes 6 to 8 servings.