How to Make Corned Beef & Cabbage with Recipe
How to Make Corned Beef & Cabbage with Recipe! is a medium Southern American recipe that serves 6. 450 calories per serving. Recipe by Justin Wilson Southern Products LLC on YouTube.
Prep: 15 min | Cook: 1 hr 10 min | Total: 1 hr 40 min
Cost: $47.36 total, $7.89 per serving
Ingredients
- 5 pounds Corned Beef (pre‑cooked, sliced into 1/2‑inch pieces before adding)
- 4 cups Dry White Wine (drinking quality, such as Chablis or Sauvignon Blanc)
- 2 tablespoons Soy Sauce (regular soy sauce)
- 2 teaspoons Louisiana Hot Sauce (brand such as Tabasco or any Cajun‑style hot sauce)
- 0.25 teaspoon Cayenne Pepper (ground)
- 2 heads Cabbage (green cabbage, cut into bite‑size pieces)
- 2 large Onion (quartered)
- 1 teaspoon Salt (kosher or table salt, adjust to taste)
- as needed Water (enough to cover ingredients by about ½ inch)
- 1 cup Anasazi Beans (dried, soaked overnight and drained)
Instructions
Prep Vegetables and Beef
Wash hands, then chop the cabbage into bite‑size pieces, quarter the onions, and slice the cooked corned beef into ½‑inch strips.
Time: PT15M
Build the Flavorful Stock
Place the sliced corned beef in the large pot. Add 4 cups dry white wine, 2 tbsp soy sauce, 2 tsp Louisiana hot sauce, ¼ tsp cayenne pepper, and enough water to just cover the meat. Bring to a gentle boil, then reduce to a simmer.
Time: PT10M
Temperature: medium heat
Add Cabbage and Onions
Stir the chopped cabbage and quartered onions into the pot, ensuring the liquid still covers the ingredients by about ½ inch.
Time: PT5M
Temperature: medium heat
Simmer Cabbage to Half‑Cooked
Cover the pot and let the mixture simmer for 30 minutes, stirring once halfway through. The cabbage should be tender but still retain a slight crunch.
Time: PT30M
Temperature: low simmer
Add Anasazi Beans
Add the soaked and drained Anasazi beans to the pot. Add a splash more water if needed and continue to simmer for another 20 minutes, or until the beans are tender.
Time: PT20M
Temperature: low simmer
Season to Taste
Taste the broth. If it needs more salt, stir in up to 1 tsp kosher salt. Adjust hot sauce or cayenne if you prefer more heat.
Time: PT2M
Finish and Serve
Turn off the heat. Ladle the stew into bowls, ensuring each serving gets beef, cabbage, onions, and beans. Serve hot with mustard or crusty bread if desired.
Time: PT3M
Nutrition Facts
- Calories
- 450
- Protein
- 30 g
- Carbohydrates
- 20 g
- Fat
- 20 g
- Fiber
- 5 g
Dietary info: Contains Soy, Gluten‑Free if gluten‑free soy sauce is used, Dairy‑Free, Nut‑Free
Allergens: Soy
Ingredient Substitutions
- Instead of Corned Beef: Corned beef brisket, Salt‑cured beef
- Instead of Dry White Wine: Chicken broth, Apple cider
- Instead of Soy Sauce: Tamari, Coconut aminos
- Instead of Louisiana Hot Sauce: Other hot sauces, Cayenne pepper paste
- Instead of Cayenne Pepper: Chili powder, Paprika
- Instead of Cabbage: Savoy cabbage, Red cabbage
- Instead of Onion: Shallots, Sweet onions
- Instead of Salt: Sea salt, Garlic salt
- Instead of Water: Low‑sodium chicken broth
- Instead of Anasazi Beans: Pinto beans, Black beans
Equipment Needed
- Large Stock Pot
- Cutting Board
- Chef's Knife
- Ladle
- Pot Holder
- Measuring Spoons
- Measuring Cup
Critical Steps — Do Not Skip
- Building the wine‑soy stock (Step 2) – it forms the flavor base.
- Simmering cabbage to the right texture (Step 4) – overcooking makes it mushy.
- Cooking Anasazi beans until tender (Step 5) – undercooked beans can be gritty.
Chef Tips from the Video
- Use a wine you would enjoy drinking; it adds depth without bitterness.
- Slice the corned beef before simmering so it absorbs the broth quickly.
- Stir the pot occasionally to prevent cabbage from sticking to the bottom.
- A splash of apple cider vinegar at the end brightens the flavor.
Troubleshooting
Cabbage is mushy.
Reduce simmer time; check after 20 minutes and remove from heat when still slightly crisp.
Beans are still firm.
Continue simmering, adding a little more water each 5 minutes until beans are creamy.
Broth is too salty.
Add extra water or unsalted broth to dilute; avoid adding more salt.
Storage
Refrigerator: Cool in an airtight container for up to 3 days.
Freezer: Portion into freezer‑safe bags; freeze up to 2 months.
Room temperature: Do not store at room temperature; refrigerate promptly.
Make-Ahead Tips
- Prepare the wine‑soy stock a day ahead and refrigerate; reheat before adding cabbage.
- Soak Anasazi beans overnight to reduce cooking time.
- Reheat leftovers gently over low heat, adding a splash of water if the stew thickens.
Frequently Asked Questions
What is the cultural significance and history of corned beef and cabbage in Southern American cuisine?
Corned beef and cabbage became popular in the Southern United States as a hearty, inexpensive meal for St. Patrick's Day and winter gatherings, reflecting Irish immigrant influence blended with Southern comfort cooking.
What are the traditional regional variations of corned beef and cabbage in Southern cuisine?
In the South, cooks often add hot sauce, cayenne, and sometimes beans for extra protein, while in the Northeast the dish is usually served plain with mustard and potatoes.
How is corned beef and cabbage traditionally served in Southern households?
It is typically served hot in a deep bowl, accompanied by mustard, crusty bread, and sometimes a side of boiled potatoes or rice, making it a complete one‑pot family dinner.
What occasions is corned beef and cabbage traditionally associated with in Southern culture?
The dish is a staple for St. Patrick's Day celebrations, winter holidays, and casual family gatherings where a warm, filling meal is desired.
What makes this corned beef and cabbage recipe special in Southern cuisine?
Justin Wilson adds a white‑wine and soy‑based broth, Louisiana hot sauce, and Anasazi beans, giving the classic dish a Southern‑Cajun twist with deeper umami and a touch of heat.
What are the most common mistakes to avoid when making corned beef and cabbage with Anasazi beans?
Overcooking the cabbage, under‑cooking the beans, and adding too much salt are the biggest pitfalls. Follow the timed simmer steps and taste before seasoning.
Why does this recipe use white wine in the stock instead of water alone?
The wine adds acidity and a subtle fruitiness that lifts the flavor of the corned beef and balances the saltiness of the soy sauce, creating a more complex broth.
Can I make this corned beef and cabbage ahead of time and how should I store it?
Yes, the stew can be prepared a day ahead. Cool it quickly, store in an airtight container in the refrigerator for up to 3 days, and reheat gently on the stove, adding a splash of water if needed.
What texture and appearance should I look for when the cabbage is done?
The cabbage should be bright green, tender when pierced with a fork, yet still retain a slight bite—similar to al‑dente vegetables.
How do I know when the Anasazi beans are fully cooked?
Fully cooked beans will be creamy inside and easy to mash with a spoon; they should not have a chalky center.
What does the YouTube channel Justin Wilson Southern Products LLC specialize in?
The YouTube channel Justin Wilson Southern Products LLC focuses on Southern comfort food, showcasing traditional recipes, cooking techniques, and product demonstrations with a humorous, down‑home style.
How does the YouTube channel Justin Wilson Southern Products LLC's approach to Southern cooking differ from other cooking channels?
Justin Wilson Southern Products LLC blends storytelling, Southern folklore, and practical kitchen hacks, emphasizing bold flavors like hot sauce and wine‑based stocks, whereas many channels stick to strict recipe formats without the cultural anecdotes.
Last updated: September 6, 2026
