This Corned Beef & Cabbage Is Next Level

Ingredients

• 1 large head Cabbage (outer leaves removed, core trimmed, cut into bite‑size pieces)
• 1 medium Vidalia Onion (sliced thin)
• 1 tablespoon Bacon Grease (rendered from cooked bacon, can substitute butter or oil)
• 1 can (12 oz) Corned Beef (no need to drain, keep the fat for flavor)
• 4 medium Potatoes (peeled and quartered)
• 1 stick (1/2 cup) Unsalted Butter (softened; half for potatoes, half for cornbread topping)
• 1 box (15 oz) Cornbread Mix (any brand; pre‑made dry mix)
• 1 large Egg (room temperature)
• 1/2 cup Milk (any milk)
• 2 tablespoons Brown Sugar (adds a hint of sweetness to cornbread)
• 1 teaspoon Salt (plus extra for seasoning potatoes and cabbage)
• 1/2 teaspoon Black Pepper (freshly ground)
• 1 teaspoon Garlic Powder
• 1 teaspoon Onion Powder
• 1 teaspoon Parsley Flakes (for color and fresh flavor)
• 1 tablespoon Vegetable Oil (to coat the cornbread pan)

Instructions

1. Prep the Cabbage

   Remove the outer leaves, cut the cabbage into bite‑size pieces, rinse under cold water, sprinkle with a pinch of salt and rub to remove any grit.

   Time: PT10M

2. Prep the Potatoes

   Peel the potatoes, cut each into quarters, rinse under cold water until the water runs clear to remove excess starch.

   Time: PT10M

3. Preheat Oven & Make Cornbread Batter

   Preheat the oven to 350°F. In a mixing bowl combine the cornbread mix, brown sugar, egg, milk, and 2 Tbsp melted butter. Stir just until blended.

   Time: PT5M

   Temperature: 350°F

4. Grease Pan and Bake Cornbread

   Coat the ovenproof pan with a paper towel dabbed in vegetable oil. Pour the batter in, smooth the top, and bake for 20‑25 minutes until golden and a toothpick comes out clean.

   Time: PT25M

   Temperature: 350°F

5. Cook Cabbage and Onions

   While the cornbread bakes, heat the zip pan over medium heat, add 1 Tbsp bacon grease, then add the prepared cabbage, ½ cup water, and sliced Vidalia onion. Cook, stirring occasionally, for about 15 minutes until the cabbage softens but still has some bite.

   Time: PT15M

6. Add Corned Beef and Season

   Open the canned corned beef, add it directly to the pan, breaking it up with a spoon. Sprinkle with ½ tsp salt, ½ tsp black pepper, 1 tsp garlic powder, 1 tsp onion powder, and 1 tsp parsley flakes. Cook another 5 minutes, stirring to combine flavors.

   Time: PT5M

7. Boil Potatoes

   Place the quartered potatoes in a large pot, cover with cold water, add a pinch of salt, bring to a boil, then simmer for 20 minutes until fork‑tender.

   Time: PT20M

8. Finish Potatoes with Butter and Herbs

   Drain the potatoes, return to the pot, add the remaining half‑stick of butter, sprinkle with salt, black pepper, garlic powder, onion powder, and parsley flakes. Cover and let the butter melt for 5 minutes.

   Time: PT5M

9. Serve

   Plate a generous scoop of the cabbage‑corned‑beef mixture, add a serving of garlic butter potatoes, and slice the warm cornbread. Slather the cornbread with a pat of butter if desired.

   Time: PT2M

Nutrition Facts

Calories

450

Protein

20 g

Carbohydrates

45 g

Fat

20 g

Fiber

5 g