I say “skillet” corned beef and cabbage but the only things that actually cooks in the pan are the bacon, cabbage and onion. The corned beef was boiled till tender then removed from the pot. I set it aside and boiled the potatoes and carrots in the same water. Cook to desired state and set them aside with the beef. Cube the beef when cool, and chop the carrots and potatoes.Cook a few slices of bacon in a big skillet, I used my wok. Remove the bacon, leave the grease, and add a few tablespoons of butter. Slice a big sweet onion, chop your cabbage, and add them to the pan, toss to coat with the fats.Add back the bacon and continue cooking the veggies until they brown a bit and get tender. I was able to do the chef’s toss to this point but after I added the cooked carrots, potatoes, and corned beef it got too heavy for that.Cover and continue over low heat long enough to rewarm the late additions, correct the seasoning, and serve. I like a touch of red pepper flake added to the dish, YMMV. Variations on the dish might include bell peppers.