fried cabbage and corned beef

★★★★★ 14
a 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 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!

— The Test Kitchen @kitchencrew
★★★★★ 14
serves 4-6
prep time 30 Min
cook time 1 Hr
method Stove Top

Ingredients For fried cabbage and corned beef

  • 2 can
    canned corned beef (preferably Libby), 12 oz each
  • 2 - 4
    heads of cabbage (chopped into bite size squares)
  • 1 stick
    butter (or 4 tablespoons of Country Crock butter)
  • 2 Tbsp
  • 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)

How To Make fried cabbage and corned beef

  • Cabbage cut into pieces.
    Chop both heads of cabbage into bite-size squares.
  • Butter melting in a skillet.
    On high heat, in a large electric skillet or deep cast iron pot, melt butter (get it sizzling).
  • Coating cabbage in butter and seasonings.
    Then add cabbage. Stir to coat cabbage with butter. Add salt, pepper, and sugar. Stir and mix seasonings in well.
  • Cabbage simmering and turning slightly brown.
    Lower 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.**
  • Canned corned beef added to the cabbage.
    Push all the cabbage out to the edges of the pan/pot and put the canned corned beef in the center.
  • Breaking apart the pieces of corned beef.
    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.
  • Baked cornbread in a cast iron skillet.
    Once the cornbread is done, it is dinnertime. Enjoy!!