Corned Beef/ Bully Beef & Cabbage
CORNED BEEF/ BULLY BEEF & CABBAGE is a easy Filipino recipe that serves 4. 350 calories per serving. Recipe by CANDY THA GLAM COOK on YouTube.
Prep: 10 min | Cook: 17 min | Total: 37 min
Cost: $7.76 total, $1.94 per serving
Ingredients
- 1 can Canned Corned Beef (drained and sliced into bite‑size pieces)
- 0.5 head Small Cabbage (roughly chopped)
- 1 piece Bell Pepper (seeded and sliced thin)
- 1 medium Onion (thinly sliced)
- 2 cloves Garlic (minced)
- 1 tsp Fresh Thyme (fresh leaves, roughly chopped)
- 2 tbsp Tomato Sauce (plain, for color)
- 1 tbsp Sweet Soy Sauce (kecap manis, adds sweetness and color)
- 1 tbsp Vegetable Oil (for sautéing)
- 0.25 tsp Black Pepper (ground, to taste)
- 2 stalks Green Onion (chopped, added at end)
- 2 tbsp Fresh Cilantro (chopped, added at end)
Instructions
Prepare Vegetables
Chop half a small cabbage, slice the bell pepper and onion, mince the garlic, and roughly chop the thyme, green onions, and cilantro.
Time: PT10M
Heat Skillet
Place the skillet over medium heat and add 1 tablespoon of vegetable oil. Heat until the oil shimmers.
Time: PT2M
Temperature: medium heat
Sauté Aromatics
Add the sliced onions, bell pepper, and fresh thyme to the hot oil. Cook, stirring frequently, for about 3 minutes until softened.
Time: PT3M
Temperature: medium heat
Add Garlic
Add the minced garlic and sauté for 30 seconds, just until fragrant.
Time: PT30S
Temperature: medium heat
Introduce Color
Stir in the tomato sauce and sweet soy sauce, mixing well for 1 minute.
Time: PT1M
Temperature: medium heat
Cook Corned Beef
Add the sliced canned corned beef, breaking it up with the spoon. Cook for about 4 minutes, allowing the meat to warm through and begin to melt into the vegetables.
Time: PT4M
Temperature: medium‑high heat
Add Cabbage and Steam
Add the chopped cabbage and a pinch of black pepper. Stir briefly, then cover the skillet and let the cabbage steam for 4 minutes.
Time: PT4M
Temperature: medium heat
Finish Steaming
Uncover, give the mixture a quick stir, then re‑cover and steam for another 2 minutes until the cabbage is tender but still bright.
Time: PT2M
Temperature: medium heat
Add Fresh Herbs
Remove the lid, stir in the chopped green onions and cilantro, and cook for 1 minute just to wilt the herbs.
Time: PT1M
Temperature: medium heat
Plate and Serve
Transfer the stir‑fry to a serving dish. Serve hot with steamed white rice, sliced avocado, and fresh spiralized carrots.
Time: PT1M
Nutrition Facts
- Calories
- 350
- Protein
- 20g
- Carbohydrates
- 15g
- Fat
- 20g
- Fiber
- 4g
Dietary info: gluten‑containing, high‑protein, dairy‑free, nut‑free
Allergens: beef, soy, wheat
Ingredient Substitutions
- Instead of Canned Corned Beef: canned roast beef, leftover cooked corned beef
- Instead of Small Cabbage: green cabbage, savoy cabbage
- Instead of Bell Pepper: red pepper, yellow pepper
- Instead of Onion: shallot
- Instead of Garlic: garlic powder (1/4 tsp)
- Instead of Fresh Thyme: dried thyme (1/3 tsp)
- Instead of Tomato Sauce: tomato paste diluted 1:1, ketchup
- Instead of Sweet Soy Sauce: regular soy sauce + 1 tsp brown sugar
- Instead of Vegetable Oil: canola oil, olive oil
- Instead of Black Pepper: white pepper
- Instead of Green Onion: scallions
- Instead of Fresh Cilantro: parsley
Equipment Needed
- Skillet
- Cutting Board
- Chef’s Knife
- Wooden Spoon or Spatula
- Lid for Skillet
- Measuring Spoons
Critical Steps — Do Not Skip
- Add garlic after the onions to prevent burning.
- Cover the skillet to steam the cabbage without adding extra liquid.
- Use only a light amount of extra seasoning because the canned corned beef is already salty.
Chef Tips from the Video
- Sweet soy sauce (kecap manis) adds both color and a subtle caramel sweetness that balances the saltiness of the beef.
- A splash of tomato sauce prevents the dish from looking pale and adds a mild acidity.
- Serve with a squeeze of fresh lime for extra brightness if desired.
Troubleshooting
Cabbage releases too much liquid and the dish becomes soggy.
Increase the cooking time uncovered after the first steam period to allow excess moisture to evaporate.
The final dish is overly salty.
Rinse the canned corned beef briefly before cooking, or reduce the amount of added black pepper and skip any extra salt.
Corned beef sticks together and doesn’t break apart.
Use a wooden spoon to crumble the beef while it heats; a higher heat (medium‑high) helps it melt faster.
Storage
Refrigerator: Store in an airtight container for up to 3 days.
Freezer: Can be frozen for up to 2 months; thaw and reheat gently.
Room temperature: Not recommended; discard if left out more than 2 hours.
Make-Ahead Tips
- Chop all vegetables and store them in sealed bags in the refrigerator for up to 24 hours.
- The dish reheats well in a skillet over medium heat; add a splash of water if it looks dry.
Frequently Asked Questions
What is the cultural significance and history of Corned Beef and Cabbage in Filipino cuisine?
Corned beef and cabbage became popular in the Philippines after World War II when canned corned beef was introduced by American troops. It evolved into a quick, comforting home‑cooked meal that blends Western canned meat with local vegetables like cabbage and is often served with rice.
What are the traditional regional variations of Corned Beef and Cabbage in the Philippines?
In the Visayas, cooks often add sliced carrots and a splash of fish sauce, while in Luzon the dish may include potatoes or use regular soy sauce instead of sweet soy. Some families also add a touch of chili for heat.
How is Corned Beef and Cabbage traditionally served in Filipino households?
It is typically served hot over steamed white rice, accompanied by sliced avocado, fresh cucumber or carrot ribbons, and sometimes a side of pickled vegetables. The meal is eaten for lunch or dinner as a quick, hearty plate.
What occasions or celebrations is Corned Beef and Cabbage associated with in Filipino culture?
While not a festive dish, it is a staple for busy weekdays, family gatherings, and as a comfort food during rainy days. It’s also common in school lunchboxes and as a quick meal after church services.
What makes Corned Beef and Cabbage special or unique in Filipino cuisine?
The dish showcases the Filipino knack for turning inexpensive, shelf‑stable ingredients like canned corned beef into a flavorful, colorful meal by adding fresh vegetables, sweet soy sauce, and aromatic herbs, creating a balance of salty, sweet, and savory flavors.
What are the most common mistakes to avoid when making Corned Beef and Cabbage at home?
Common errors include over‑seasoning the already salty corned beef, adding garlic too early so it burns, and covering the pan for too long, which can make the cabbage mushy. Follow the timing steps and keep the heat moderate.
Why does this Corned Beef and Cabbage recipe use sweet soy sauce instead of regular soy sauce?
Sweet soy sauce (kecap manis) adds a caramel‑like depth and a richer brown color that plain soy sauce lacks. It also balances the saltiness of the corned beef with a subtle sweetness, creating a more appealing visual and flavor profile.
Can I make Corned Beef and Cabbage ahead of time and how should I store it?
Yes, you can prepare the dish up to a day ahead. Cool it quickly, store in an airtight container in the refrigerator, and reheat gently in a skillet, adding a splash of water if needed to restore moisture.
What texture and appearance should I look for when making Corned Beef and Cabbage?
The cabbage should be tender‑crisp, retaining a bright green color, while the corned beef should be broken into small, glossy pieces coated with a light amber sauce. The dish should look vibrant, not pale.
What does the YouTube channel CANDY THA GLAM COOK specialize in?
CANDY THA GLAM COOK focuses on quick, affordable Filipino comfort meals, often using pantry staples and simple one‑pan techniques that are easy for home cooks to replicate.
How does the YouTube channel CANDY THA GLAM COOK's approach to Filipino cooking differ from other Filipino cooking channels?
CANDY THA GLAM COOK emphasizes ultra‑quick preparation, minimal equipment, and budget‑friendly ingredient swaps, whereas many other channels may focus on more elaborate, traditional preparations or restaurant‑style presentations.
Last updated: September 6, 2026
