Best Corned Beef and Cabbage Recipe with Canned Corned Beef

Ingredients

• 2 tablespoons Canola Oil (use a splash for sautéing)
• 1 teaspoon Caraway Seeds (adds classic flavor to cabbage)
• 2 medium Onion (chopped into chunky pieces)
• 2 medium Carrot (roughly chopped)
• 1 small head Cabbage (core removed, roughly chopped)
• 1 teaspoon Ground Black Pepper (generously seasoned)
• 0.5 teaspoon Salt (adjust to taste; canned beef is already salty)
• 5 cloves Garlic (minced)
• 1 cup Water (helps steam the cabbage)
• 1 tablespoon Italian Seasoning (dry herb blend)
• 2 tablespoons Rice Vinegar (mild acidity)
• 2 tablespoons Worcestershire Sauce (adds umami and tang)
• 1 can (12 oz) Canned Corned Beef (drained and sliced into chunks)

Instructions

1. Prepare Vegetables

   Trim the cabbage core, then roughly chop the cabbage, carrots, and both onions into chunky pieces so they retain texture during cooking.

   Time: PT10M

2. Sauté Aromatics

   Heat the large pot over medium‑high heat, add 2 Tbsp canola oil, then sprinkle 1 tsp caraway seeds and let them toast for a few seconds. Add the chopped onions and cook, stirring occasionally, until softened (about 5 minutes).

   Time: PT5M

   Temperature: medium-high

3. Add Carrots and Season

   Stir in the chopped carrots, 5 minced garlic cloves, 1 tsp ground black pepper, and 0.5 tsp salt. Cook for another 2 minutes.

   Time: PT2M

   Temperature: medium-high

4. Simmer Cabbage

   Add the chopped cabbage and 1 cup water to the pot. Increase heat to high until it begins to boil, then reduce to medium, cover with the lid, and let simmer until the cabbage softens and most of the liquid evaporates (about 20 minutes).

   Time: PT20M

   Temperature: high then medium

5. Sear Corned Beef

   While the vegetables simmer, heat a skillet over medium‑high heat. Open the canned corned beef, slice it into chunky pieces, and place in the hot skillet. Sear each side until a deep brown crust forms (about 7 minutes total).

   Time: PT7M

   Temperature: medium-high

6. Combine Meat and Veggies

   Transfer the seared corned beef chunks into the pot with the cabbage mixture. Stir to combine and cook uncovered until any remaining liquid evaporates (about 5 minutes).

   Time: PT5M

   Temperature: medium

7. Finish with Acid and Herbs

   Stir in 1 Tbsp Italian seasoning, 2 Tbsp rice vinegar, and 2 Tbsp Worcestershire sauce. Adjust salt and pepper to taste, then cook for another 2 minutes to meld flavors.

   Time: PT2M

   Temperature: medium

8. Serve

   Turn off the heat, transfer the dish to a serving bowl, and enjoy while hot.

   Time: PT1M

Nutrition Facts

Calories

400

Protein

20 g

Carbohydrates

15 g

Fat

20 g

Fiber

4 g