Real Recipes From Real Home Cooks ®

hawaiian corned beef and cabbage

a recipe by
Diana Perry
Martinez, GA

I'm not sure if this would actually pass as Asian because I truly believe it is a Local Hawaiian family meal that probably started because canned meats like corned beef and Spam are cheaper than many other protein choices in the stores. This is so easy, especially if you have a wok or large deep fry pan. This has never failed to be a success with friends and family. I hope you try it, and enjoy!

serves 6 to 8
prep time 10 Min
cook time 15 Min
method Stove Top

Ingredients For hawaiian corned beef and cabbage

  • 1 can
    corned beef
  • 1 lg
  • 2 lg
    sweet onion (vidalia, maui or whatever choice you have)
  • 2 clove
    garlic, minced well
  • shoyu (soy sauce) to taste
  • serve over steamed rice

How To Make hawaiian corned beef and cabbage

  • 1
    Cut the cabbage in half; remove the hard stem; cut again into quarters; finely shred the cabbage, although some pieces could be adds to the recipe to have some soft, and some slightly crispy.
  • 2
    Heat your wok, or large, deep fry pan over medium high heat; Add the oil.
  • 3
    As soon as the oil glistens, lightly saute the onions until just about till soft; add the garlic (Do not let it get too brown!) Reduce burner heat to medium.
  • 4
    Add the corned beef as you take it with a fork out of the can; Stir to break up the pieces coming out of the can, and stir until it is getting soft, and slightly brown.
  • 5
    At this point, you may need to add more oil to the wok or pan as all canned corned beef is not the same. You want some oil in the pan when you add the cabbage.
  • 6
    Practice your stir fry skills and toss and stir the cabbage lightly and often for the first 3 minutes. You want to spread the corned beef, and onions into the cabbage.
  • 7
    Cover for about 8 minutes; check to see if cabbage is getting soft and cover the pan again if it is still hard crisp, about another 3-4 minutes depending on the size of the cabbage and your wok & stove.
  • 8
    When you see cabbage getting soft, stir again several times. You want to have a bit of crisp left to some of the cabbage, and some soft.
  • 9
    Serve over steamed rice, with Shoyu (soy sauce), and enjoy.