Real Recipes From Real Home Cooks ®

fried cabbage and corned beef with cornbread

(14 ratings)
Blue Ribbon Recipe by
Janette Suber
Sale City, GA

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 everyone - including my dad - loves it. I 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!

— The Test Kitchen @kitchencrew
(14 ratings)
yield 4 -6
prep time 20 Min
cook time 1 Hr 25 Min
method Stove Top

Ingredients For fried cabbage and corned beef with cornbread

  • 2 - 4
  • 1/2 c
    butter (or 4 tablespoons Country Crock spread)
  • 1/2 tsp
  • 1 Tbsp
    black pepper
  • 2 Tbsp
  • 2 can
    corned beef (12 oz each, preferably Libby)
  • 2 box
    Jiffy corn muffin mix (8.5 oz each)
  • 2
  • 2/3 c

How To Make fried cabbage and corned beef with cornbread

  • Cabbage cut into pieces.
    Chop the heads of cabbage into bite-size squares.
  • Butter melting in a skillet.
    In a large electric skillet or deep cast iron pot, melt the butter over high heat.
  • Coating cabbage in butter and seasonings.
    Once sizzling, add the cabbage. Stir to coat. Add the salt, pepper, and sugar. Stir and mix the seasonings in well.
  • Cabbage simmering and turning slightly brown.
    Lower heat to medium-high and let the cabbage start to brown. (Some of it will even start to look a little burnt. That's ok - it adds to the flavor of the dish.) Once as much of the cabbage as possible starts to get translucent, partially cover the pan, and turn down the heat by half, almost to low. Let simmer, stirring occasionally to reduce burning and sticking. I usually let this go on for an hour or so to let as much of the water cook off as possible. Taste test it to make sure you have just the right amount of salt, pepper, and sugar. (The salt is really only there to help release water out of the cabbage, since the corned beef is salty on its own.)
  • Canned corned beef added to the cabbage.
    Push all the cabbage out to the edges of the pan/pot and add the canned corned beef in the center.
  • Breaking apart the pieces of corned beef.
    Break up the corned beef. Cover and let simmer for a few minutes. Mix the cabbage and corned beef together and leave to simmer slowly while you make the cornbread.
  • Baked cornbread in a cast iron skillet.
    Mix the cornbread mix with the eggs and milk. Bake according to the package directions. Once the cornbread is done, it is dinnertime. Enjoy!