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Canned Corned Beef and Cabbage

A comforting and hearty dish made with tender corned beef, caramelized cabbage, and flavorful vegetables, perfect for family gatherings and quick weeknight dinners.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: American, Irish
Calories: 375
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 1 can corned beef Use a standard can
  • 1 medium head cabbage (about 3-4 pounds)
  • 4 medium potatoes (Yukon Gold or Russet recommended)
  • 2 medium carrots (optional, for sweetness)
  • 1 medium onion (sweet or yellow) Provides depth of flavor
  • 4 cups beef broth (or water) Use low-sodium for a healthier option
  • 1 tablespoon mustard Adds a tangy kick
  • Salt and pepper To taste

Method
 

Preparation
  1. Cut the cabbage into wedges, and chop the potatoes, carrots, and onion. If short on time, pre-chop veggies the night before.
Cooking
  1. In a large pot, bring the beef broth to a rolling simmer over medium heat.
  2. Carefully add the potatoes, onions, and carrots to the pot. Cook for about 10 minutes or until they begin to soften.
  3. Open the can of corned beef and cut it into large chunks. Drop it into the pot along with the cabbage.
  4. Sprinkle in salt, pepper, and mustard. Stir gently to combine.
  5. Cover the pot and let everything simmer for an additional 15-20 minutes. The cabbage should be tender and the beef heated through. If your sauce is too thick, add a splash of water.
  6. Spoon the mixture onto plates, ensuring every bite has a taste of those savory flavors.

Notes

Consider using lean corned beef for a reduced fat option. Pair with a refreshing salad or mashed potatoes for a complete meal.