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.
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 corned beef with 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 the cornbread! If you prefer I have a Corned Beef and Cabbage Hash 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) {affil link}, 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.

Add the corned beef, shredding or breaking it up to small pieces and add it to the pot. Give it all a gentle stir; taste and adjust seasonings. Cover the pot and allow to warm through. Continue to simmer to your preference. Sprinkle with a bit of hot pepper flakes.


Cook's Notes: If using canned corned beef, open the can 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.

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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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