Fried Cabbage and Corned Beef

Recipe Rating:
 14 Ratings
Serves: 4-6
Prep Time:
Cook Time:
Cooking Method: Stove Top

Ingredients

2 can(s) canned corned beef (preferrably libby)
2 - 4 heads of cabbage (chopped into bite size squares)
1 stick butter (or 4 tablespoons of country crock butter)
2 Tbsp sugar
1/2 tsp salt (do not over salt, corned beef is salty too!)
1 Tbsp black pepper
2 box jiffy corn muffin mix (mix and bake cornbread or muffins as directed)

The Cook

Janette Suber Recipe
x1
Well Seasoned
Sale City, GA (pop. 380)
jansub6887
Member Since Oct 2010
Janette's notes for this recipe:
My dad's mother, my grandma, used to fix Corned Beef and Cabbage with cornbread for him when he was younger, one of his favorite meals. I took the recipe and changed it up a little and my dad, my family and friends love it. Hope your family and friends love it too. This recipe is a good stick to your ribs meal.

The cook time on this recipe is more of a long term simmer, over a long period of time.
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Kitchen Crew
Fried cabbage... YUM! Pretty much the perfect meal for St. Patrick's Day... or any day!

Directions

1
Chop both heads of cabbage into bite size squares. On high heat, in large electric skillet or deep cast iron pot, melt butter (get it sizzling), then add cabbage, stir to coat cabbage with butter, add salt, pepper and sugar. Stir and mix seasonings in well.
2
Lower heat to Med/High, let the cabbage start to brown and some of it will even start getting a little burnt looking and that is ok, it adds to the flavor of the dish. Get as much of the cabbage started to fry and get translucent and brown.
3
Partially cover, turn down heat by half, almost to low, let simmer, stirring occasionally to reduce burning and sticking. I usually let the cabbage simmer and brown for an hour or so. I let as much of the water cook off of the cabbage as possible.
Taste test it to make sure you have just the right amount of **salt (I really do not us very much salt, since the Canned Corned Beef is pretty salty.), pepper and sugar. The taste should be more cabbage flavor than seasonings.
**The only reason I add some salt to the cabbage as it is cooking is the salt helps pull excess water out of the cabbage.**
4
Push all the cabbage out to the edges of the pan/pot and put the canned corned beef in the center. Break up the corned beef, cover and let heat and simmer for a few minutes. Mix cabbage and corned beef together and let slow simmer while you are mixing up the cornbread and baking it.
Once the cornbread is done it is dinner time. Enjoy!!
Comments

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user Diane Hopson Smith DeeDee2011 - Jan 28, 2012
Wow did you bring back some memories! My mom made this all the time when I was growing up and I love it! Thanks for sharing!
user Janette Suber jansub6887 - Jan 29, 2012
You are welcome! If you ever need any help with it let me know. I have been eating this since I was a little bitty girl. Hope you enjoy it.
user Kitchen Crew JustaPinch - Feb 22, 2012
I tried this recipe and say it's Family Tested & Approved!
user Kitchen Crew JustaPinch - Feb 22, 2012
I shared a photo of this recipe. View photo
user Bea L. BeachChic - Feb 23, 2012
Bea Liles [coffeetime] has shared this recipe with discussion groups:
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