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Skillet Corned Beef and Cabbage

(2 Votes)
SERVES
4
COOK TIME
15 Min

Don't bother with the slow cooker or the pressure cooker! All you need for this corned beef and cabbage recipe is a skillet. In about 20 minutes, you'll be ready to dig in!

What You'll Need:
  • 2 tablespoons vegetable oil
  • 8 cups chunked green cabbage (1/2 a large head)
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 2 (15-ounce) cans whole potatoes, drained (see Notes)
  • 1 (14-1/2-ounce) can sliced carrots, drained
  • 3/4 pound deli-style corned beef, sliced into 1/2-inch strips
What To Do:
  1. In a large skillet, heat oil over medium heat. Add cabbage, and saute 6 to 8 minutes, until very soft but not brown. Add salt and pepper; mix well.
     
  2. Add potatoes and carrots, and top with corned beef. Reduce heat to medium-low, cover, and cook 6 to 8 minutes, or until completely heated through. Serve immediately.
Notes
  • For this dish, it’s best to rinse the canned potatoes and drain them well before adding.
     
  • If you’d like a more traditional flavor, add 1 teaspoon pickling spice along with the salt and pepper.

Ratings & Comments

My Rating:  

I have not made this yet so I cannot rate it.

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I tried this the first time it appeared on Mr. Food. It was DELICIOUS! It's definitely worth the price of the corned beef. I give it 5 stars! *****

I use canned corned beef cut into chunks instead of deli meat. Delicious !

i think it is great jane

why would you use canned potatoes, how long does it take to boil a potato?

also using fresh carrots and saute them with the cabbage makes this dish healthier and more delicious.

I've been cooking this for years and it is delicious. Just don't overcook the cabbage. Leave it a little crunchy. Also I don't put in potatoes, but I do use a whole large sweet onion that I saute with the cabbage.

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