fried cabbage and corned beef
My dad's mother, my grandma, used to fix Corned Beef and Cabbage with cornbread for him when he was younger. It's 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.
Blue Ribbon Recipe
While this corned beef dish won't win a beauty contest, it will hold a special place in your heart. It has all the traditional flavors of corned beef and cabbage without all the time or effort. Canned corned beef does have a different flavor and this is a great way to serve it. The cabbage is fried in butter and the canned corned beef takes on the flavors of the cabbage. It's a hearty and savory dish. Serving with a piping hot slab of corned bread isn't traditional, but it's delicious. So simple, it's pretty much the perfect meal for St. Patrick's Day... or any day!
Ingredients For fried cabbage and corned beef
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2 cancanned corned beef (preferably Libby), 12 oz each
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2 - 4heads of cabbage (chopped into bite size squares)
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1 stickbutter (or 4 tablespoons of Country Crock butter)
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2 Tbspsugar
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1/2 tspsalt (do not over salt, corned beef is salty too!)
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1 Tbspblack pepper
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2 boxJiffy corn muffin mix (mix and bake cornbread or muffins as directed)
How To Make fried cabbage and corned beef
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1Chop both heads of cabbage into bite-size squares. -
2On high heat, in a large electric skillet or deep cast iron pot, melt butter (get it sizzling).
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3Then add cabbage. Stir to coat cabbage with butter. Add salt, pepper, and sugar. Stir and mix seasonings in well.
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4Lower heat to medium-high let the cabbage start to brown and some of it will even start getting a little burnt looking. 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. Partially cover, turn down the 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 use 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.**
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5Push all the cabbage out to the edges of the pan/pot and put the canned corned beef in the center.
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6Break 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.
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7Once the cornbread is done, it is dinnertime. Enjoy!!
- Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
