Canned Corned Beef and Cabbage
A quick recipe with only 5 ingredients for a weeknight dinner or when you’re craving just a little bit of corned beef.
Equipment
- 1 large cutting board
- 1 chef's knife
- 1 4-quart stainless steel pot
Ingredients
- 1 tbsp olive oil
- ½ sweet onion sliced
- 1 12-ounce can corned beef
- ½ large cabbage chopped (about 1 ½ pounds)
- ¼ tsp ground black pepper
- 1 tbsp oyster sauce optional
Instructions
- Heat the pan on medium high heat. Add the olive oil and onions and cook for 5 to 7 minutes, stirring frequently, until they start to caramelize and turn brown.
- Add the corned beef and cook for 2 to 3 minutes, stirring occasionally, until warmed through and crispy bits start to form.
- Add the cabbage and cook until soft, about 5 to 10 minutes, stirring occasionally. If the food is sticking to the bottom of the pan, add a little bit of water to create steam to help loosen the food from the pan then scrape the food off the pan.
- Optional: If you’re not using a sweet, add 1 tablespoon of oyster sauce when the cabbage is cooked halfway through and stir well.
- Serve on top of white rice or with a side of potatoes.
Video
Notes
Tips and Tricks
Does this work with fresh corned beef?
Yes, this is a great way to serve up leftover corned beef when you run out of boiled vegetables. Make sure to chop up your leftover corned beef finely to mimic the texture of the canned corned beef.
What can I do if I don’t have sweet onions?
You can use any variety of onions that you have on hand. To add just a touch of umami and sweetness to the dish, add 1 tablespoon of oyster sauce when the cabbage is about halfway cooked through.
What can I substitute for the cabbage?
Napa cabbage (Chinese cabbage) is a great substitute. Other options include watercress, mustard cabbage, or Chinese spinach.