Thursday, January 1, 2009

Southern Style Shortcut Corned Beef and Cabbage

My favorite way to do corned beef and cabbage is a shortcut, using canned corned beef and my basic fried cabbage recipe.

Shortcut Corned Beef and Cabbage

I've done my New Year's Day cabbage this way for as long as I can remember. Frankly, it's pretty darned near perfect for my culinary appetite, plus it's easy, it's fast and it's good. Works for me! (and yeah, yeah, I know... the stuff in the can is not "technically" real corned beef, and that's just fine with me!)

Great for any day, St. Patrick's Day, or, if it happens to be New Year's Day, don't forget cornbread! If you prefer I have a Corned Beef & Cabbage Hash using Boar's Head deli style shredded corned beef - another shortcut version and it's delicious too!

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Recipe: Southern Style Shortcut Corned Beef and Cabbage

©From the Kitchen of Deep South Dish
Prep time: 10 min |Cook time: 40 min | Yield: About 4 to 6 servings

  • 1/2 pound of bacon, chopped
  • 1 small onion, halved and sliced
  • 1/2 cup of unsalted butter
  • 1 large head of cabbage, core removed and cut into wedges or large chunks
  • 1/2 cup of chicken stock, more or less
  • Salt and freshly ground pepper, to taste
  • 1/4 teaspoon of Cajun seasoning (like Slap Ya Mama), or to taste, optional
  • 1/2 pound deli corned beef, shredded or 1 can (not hash!)
  • Hot pepper flakes, optional

In a large stockpot, render the bacon until cooked, but not crisp. Add in the onion and toss, cooking an additional couple of minutes. To that, add the butter and the chunks of cabbage. Season with salt - not too much, remember the bacon is going to provide some salt - then add pepper and Cajun seasoning. Add just enough chicken stock to add a little moisture - the cabbage will release some water as it cooks. Stir to coat the cabbage well, cover and slow simmer for about 20-30 minutes, or until it reaches the desired consistency, and giving it a stir every once in awhile to break up the cabbage. Add a bit more of the chicken stock only if needed.

Open the can of corned beef very carefully as some brands are harder to open than others. Run a butter knife all around the edges of the corned beef to break it away from the can and pop it out in one piece. Break up the corned beef to small pieces and add it to the pot. May also substitute a half pound of leftover or deli corned beef. Give it all a gentle stir; taste and adjust seasonings. Cover the pot again and warm the corned beef (it's already fully cooked, so ya just wanna warm 'er up!). The cabbage should pretty much be ready at this point, but depending on how you like it, continue cooking it to your preference. Sprinkle with a bit of hot pepper flakes. Yuu-um-my!


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©Deep South Dish
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Check These Recipes Out Too Y'all!

Corned Beef and Cabbage Hash
Stir Fried Cabbage with Ground Beef
Cabbage Soup with Turkey

Posted by on January 1, 2009
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  1. I do this too! but I use corned beef hash so it has potatoes, corned beef, and cabbage. Perfect for st. paddy's day! LOL


  3. For some reason I prefer the corned beef (hash) from the can better than fresh. I don't know whats wrong with me! :) I didn't know it came in a can without the potatoes (airhead!) LOL. This looks great! Gonna have to try it

  4. I had a quick cook version of this the other day and it was definately gonna cook this one tho....i bet its gonna taste AMAZING!!!!

  5. I tried a quick cooked version of this the other day and it was definately gonna add this one to my meal planning tho....i bet it tastes AMAZING!!!!!!

  6. Thank you for this! I will most definitely be using this! And to make a stew with the broth when making corn beef, I never thought of that but I will now!! I'm making the Cajun Cabbage Stew tonight for supper. It should be real good with this cooler temps! My husband has loved all the recipes I've cooked from this site! ;)

  7. Mary, Sorry to hear that you don’t like corned beef. That and lamb were staples, growing up in NYC. They were cheaper then ground beef; not any more. We celebrated St. Paddy’s Day on Sunday with, our dear friends and neighbors, the hillbilly farmer next door. He and his wife are great down home folks. We are truly blessed.
    Normally I’d make an Irish version of ‘Bubble n’ Squeak’ with the leftovers. The corned beef must have been good. The 4 of us went through a 5 lb. corned beef like a bag of Cheeze Doodles; with very little leftover. Because we’ve got so much veggies leftover, I’m actually toying with the idea of buying canned corned beef; oh Lord… forgive me.
    Bubble n’ Squeak is made from all of the leftovers, potatoes, cabbage, onion, carrots and corned beef, and are chopped up and mixed with 1 egg as a binder. I use my hamburger press to form med. thin patties; then put them on a sheet pan lined with parchment and into the freezer for 20 minutes. I then render 1/2 lb. of diced bacon, remove the bacon and put aside when done. I then add Crisco to the bacon grease for frying. When the patties are tightened up, and ready for frying, I combine salt & pepper with flour for coating; then fry. When they’re done, I use a sheet pan topped with a cooling rack to let them drain of excess grease. I plate the patties and then top each patty with some bacon bits. I’ve found, over the years, that if you drain fried foods on paper towels, as the temperature drops, they tend to reabsorb the grease and oil thus making them soggy.
    BTW, Bubble n’ Squeak supposedly got its name from the noise it makes as it cooks. Personally, I think it’s from the noise one makes after consuming Bubble n’ Squeak.
    God bless.

    1. Haha, go ahead and buy the canned stuff (I won't tell on ya!) but be ready. It's a price shock too!

      I've got that Bubble n' Squeak on my to-do list already! I don't know why but I thought it more of a skillet meal than patties, but I like the way that sounds (even with the after-effects lol!)

      It's not that I dislike corned beef, I'd eat it in small quantities but if I'm buying a brisket I'd rather it braised or bbq'd I guess. Brisket has sure gotten high dollar - I reckon most all groceries have these days. You'd think I'd be skinny, but I'm far from that! That's what food blogging will do with an inability to exercise much.

  8. I make this regularly now (I'm a northerner who moved to the south over ten years ago). DELICIOUS!!! I make a few changes -- I drain the bacon grease (most of it), before adding the onion, only use half as much butter, and only use half as much of a can of corned beef. It's really good this way, too, if you're looking to cut a little fat (there's still PUH-LENTY in the dish!) Try this out if you haven't. Even my guys who don't like cabbage like this!

    1. I'm so glad to hear that Theresa! I love this stuff!!!

  9. This dish looks REALLY good. I can never do a full brisket properly, but THIS I can and will do and thoroughly enjoy - thank you for this recipe!


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