Corned Beef and Cabbage Skillet

why make this recipe

This skillet dish is fast, warm, and full of flavor. It uses simple ingredients. You cook meat and vegetables in one pan. The meal saves time and cleanup. If you like quick one-pan dinners, try this creamy beef and bowtie pasta recipe for another simple meal.

introduction

Corned Beef and Cabbage Skillet is a plain and hearty meal. You cook diced corned beef with cabbage, potatoes, and onions. The dish has a little spice from caraway seeds. It fills the plate and the stomach.

how to make Corned Beef and Cabbage Skillet

This is a simple skillet cook. Heat oil, cook onion and garlic, then add potatoes. When potatoes are partly done, add corned beef, cabbage, and caraway. Cook until the cabbage is soft and potatoes are tender. Stir and season at the end.

Ingredients :

1 lb corned beef, diced, 4 cups cabbage, chopped, 2 potatoes, diced, 1 onion, chopped, 2 cloves garlic, minced, 2 tablespoons olive oil, 1 teaspoon caraway seeds, Salt and pepper to taste

Directions :

1. In a large skillet, heat olive oil over medium heat.
2. Add onion and garlic, sauté until onion is translucent.
3. Add diced potatoes and cook for about 5 minutes until slightly tender.
4. Stir in corned beef, cabbage, and caraway seeds.
5. Cook until the cabbage is wilted and potatoes are fully cooked, about 15-20 minutes.
6. Season with salt and pepper to taste. Serve hot.

how to serve Corned Beef and Cabbage Skillet

Serve hot from the pan. Offer mustard or hot sauce on the side. A slice of crusty bread or a roll goes well. You can also serve it over rice or with a simple green salad.

how to store Corned Beef and Cabbage Skillet

Cool the skillet food to room temperature for no more than two hours. Put in an airtight container. Store in the fridge for up to 4 days. For longer storage, freeze in a freezer-safe container for up to 3 months. Thaw in the fridge before reheating.

tips to make Corned Beef and Cabbage Skillet

• Cut potatoes and corned beef into similar sizes so they cook evenly.
• Use a large skillet so the cabbage can brown a bit.
• If the pan gets dry, add a tablespoon of water and stir.
• Taste and add salt at the end since corned beef can be salty.
• Use leftover corned beef to save time.

variation (if any)

• Add sliced carrots for color and sweetness.
• Use red cabbage or a mix of green and red cabbage.
• Stir in chopped parsley or chives before serving for fresh flavor.
• Swap potatoes for sweet potatoes for a different taste.

FAQs

Q: Can I use leftover cooked corned beef?
A: Yes. Add it later in step 4 and heat until warmed through.

Q: Can I use frozen cabbage?
A: Yes, but add it a bit earlier and cook until it thaws and softens.

Q: Do I need to rinse corned beef?
A: Rinsing is optional. Taste first and season later so it does not become too salty.

Q: Can I make this in the oven?
A: You can put the mix in an oven-safe dish and bake at 375°F (190°C) until potatoes are tender, about 25-30 minutes.

Q: Is caraway seed necessary?
A: No. It adds a classic flavor, but you can skip it or use a pinch of cumin instead.

Corned Beef and Cabbage Skillet

• Author: arianarecipes
• Prep Time: 10 minutes
• Cook Time: 25 minutes
• Total Time: 35 minutes
• Yield: 4 servings 1x
• Category: Main Course
• Method: Skillet
• Cuisine: Irish
• Diet: Non-Vegetarian

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Description

A hearty and flavorful dish made with diced corned beef, cabbage, potatoes, and onions, all cooked in one skillet.

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Ingredients

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• 1 lb corned beef, diced
• 4 cups cabbage, chopped
• 2 potatoes, diced
• 1 onion, chopped
• 2 cloves garlic, minced
• 2 tablespoons olive oil
• 1 teaspoon caraway seeds
• Salt and pepper to taste

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Instructions

1. In a large skillet, heat olive oil over medium heat.
2. Add onion and garlic, sauté until the onion is translucent.
3. Add diced potatoes and cook for about 5 minutes until slightly tender.
4. Stir in corned beef, cabbage, and caraway seeds.
5. Cook until the cabbage is wilted and potatoes are fully cooked, about 15-20 minutes.
6. Season with salt and pepper to taste. Serve hot.

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Notes

You can serve this dish hot with mustard or hot sauce on the side, and it’s great with crusty bread or over rice.

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Nutrition

• Serving Size: 1 serving
• Calories: 420
• Sugar: 4g
• Sodium: 850mg
• Fat: 22g
• Saturated Fat: 6g
• Unsaturated Fat: 8g
• Trans Fat: 0g
• Carbohydrates: 35g
• Fiber: 5g
• Protein: 25g
• Cholesterol: 70mg