The Best Corned Beef And Cabbage Recipe
The Best Corned Beef And Cabbage Recipe is a easy Irish-American recipe that serves 4. 450 calories per serving. Recipe by In The Kitchen With Gina Young on YouTube.
Prep: 15 min | Cook: 55 min | Total: 1 hr 25 min
Cost: $10.83 total, $2.71 per serving
Ingredients
- 1 large head Cabbage (core removed, cut into bite‑size pieces)
- 1 medium Green Bell Pepper (sliced)
- 1 medium Vidalia Onion (sliced)
- 1 can (12 oz) Canned Corned Beef (drained, broken up)
- 2 tablespoons Bacon Grease (or substitute with butter or oil)
- 1/2 teaspoon Salt (to taste)
- 1/2 teaspoon Black Pepper (freshly ground)
- 1 package (8.5 oz) Jiffy Cornbread Mix (box)
- 2 tablespoons Sugar (for cornbread batter)
- 1 large Egg (room temperature)
- 1/3 cup Milk (any type)
- 1/2 cup shredded Sharp Cheddar Cheese (optional but recommended)
- 1/4 cup Corn Kernels (optional, frozen or canned)
- 2 tablespoons Bacon Bits (optional, for cornbread)
Instructions
Prep Vegetables
Slice the Vidalia onion and green bell pepper. Remove the core from the cabbage, rinse the cabbage twice, then chop into bite‑size pieces.
Time: PT10M
Sauté Onion & Pepper
Heat the skillet over medium heat, add 2 Tbsp bacon grease (or oil/butter). Add the sliced onion and bell pepper, season with a pinch of salt and pepper, and sauté until softened and lightly golden.
Time: PT5M
Add Corned Beef
Open the canned corned beef, drain any excess liquid, and crumble it into the skillet. Break it up with a spatula and cook until it starts to brown and meld with the vegetables.
Time: PT5M
Set Aside Meat Mixture
Transfer the corned beef, onion, and pepper mixture to a plate and set aside while you fry the cabbage.
Time: PT2M
Fry the Cabbage
Add a little more bacon grease if the pan looks dry, then add the chopped cabbage. Stir‑fry over medium‑high heat, covering briefly if needed, until the cabbage is wilted and about 80 % cooked (soft with slight caramelization).
Time: PT15M
Combine Meat and Cabbage
Return the corned beef mixture to the skillet, stir to combine, and season with a little extra salt and black pepper to taste. Cook together for another 5 minutes so flavors meld.
Time: PT5M
Prepare Cornbread Batter
In a mixing bowl combine the Jiffy cornbread mix, sugar, egg, milk, shredded sharp cheddar, corn kernels, and bacon bits (if using). Stir just until blended; over‑mixing makes the bread tough.
Time: PT5M
Preheat Oven
Preheat the oven to 350°F (175°C).
Time: PT5M
Temperature: 350°F
Grease Baking Pan
Lightly oil the bottom of the ovenproof pan with a thin layer of cooking oil or butter.
Time: PT2M
Bake Cornbread
Pour the batter into the prepared pan, smooth the top, and bake for 20 minutes, or until golden brown and a toothpick inserted in the center comes out clean.
Time: PT20M
Temperature: 350°F
Cool & Slice Cornbread
Remove the pan from the oven, let the cornbread cool for 5 minutes, then cut into squares.
Time: PT5M
Serve
Plate the hot corned beef and cabbage skillet and serve with the cheesy cornbread on the side.
Time: PT2M
Nutrition Facts
- Calories
- 450
- Protein
- 20 g
- Carbohydrates
- 35 g
- Fat
- 20 g
- Fiber
- 4 g
Dietary info: Contains dairy, Contains egg, Contains gluten, Contains pork
Allergens: Dairy, Egg, Gluten, Pork
Ingredient Substitutions
- Instead of Cabbage: Savoy cabbage
- Instead of Green Bell Pepper: Red bell pepper
- Instead of Vidalia Onion: Yellow onion
- Instead of Canned Corned Beef: Corned beef brisket
- Instead of Bacon Grease: Olive oil, Butter
- Instead of Salt: Sea salt
- Instead of Black Pepper: White pepper
- Instead of Jiffy Cornbread Mix: Homemade cornbread mix
- Instead of Sugar: Honey
- Instead of Egg: Flax egg
- Instead of Milk: Non‑dairy milk
- Instead of Sharp Cheddar Cheese: Monterey Jack
- Instead of Corn Kernels: Omit
- Instead of Bacon Bits: Omit
Equipment Needed
- Chef's Knife
- Cutting Board
- Skillet/Frying Pan
- Can Opener
- Mixing Bowl
- Whisk or Fork
- Ovenproof Pan
- Measuring Spoons
- Paper Towel
- Spatula
Critical Steps — Do Not Skip
- Sauté onions and bell pepper until lightly browned.
- Fry cabbage without burning; ensure enough oil.
- Break up canned corned beef evenly for uniform texture.
- Bake cornbread until golden and a toothpick comes out clean.
Chef Tips from the Video
- Use rendered bacon grease for authentic flavor; if unavailable, butter works beautifully.
- A quick splash of apple cider vinegar at the end brightens the cabbage.
- For extra crunch, sprinkle toasted breadcrumbs over the finished skillet.
Troubleshooting
Cabbage burns or sticks to the pan.
Add a little more bacon grease or a splash of water, and keep the heat at medium‑high while stirring frequently.
Cornbread is dense or dry.
Do not over‑mix the batter and ensure the oven is fully preheated; bake just until golden.
Corned beef is too salty.
Rinse the canned meat briefly and reduce added salt; taste before final seasoning.
Storage
Refrigerator: Store leftovers in airtight containers for 3–4 days.
Freezer: Freeze portions (both skillet and cornbread) up to 2 months; reheat thoroughly.
Room temperature: Cornbread can sit at room temperature for up to 2 days, covered.
Make-Ahead Tips
- Chop onion, bell pepper, and cabbage up to 24 hours ahead and store in the fridge.
- Prepare the cornbread batter early; it can sit for 30 minutes before baking.
- Reheat leftovers in a skillet with a splash of water or in the microwave.
Frequently Asked Questions
What is the cultural significance and history of Corned Beef and Cabbage in Irish‑American cuisine?
Corned beef and cabbage became popular among Irish immigrants in the United States in the late 19th century because canned corned beef was affordable and cabbage was plentiful. It is now a staple for St. Patrick’s Day celebrations and a comfort food that reflects the Irish diaspora’s adaptation to American ingredients.
What traditional regional variations of Corned Beef and Cabbage exist within Irish cuisine?
In Ireland, the classic version uses fresh brisket boiled with cabbage, carrots, and potatoes, while Irish‑American homes often use canned corned beef for convenience. Some regions add mustard seeds or bay leaves, and others serve it with boiled potatoes instead of cornbread.
How is Corned Beef and Cabbage traditionally served in Irish‑American households?
It is typically served hot as a main course, accompanied by boiled potatoes, carrots, or a side of soda‑bread. In Gina Young’s version, the dish is paired with a cheesy Jiffy cornbread, adding a Southern twist to the Irish‑American tradition.
What occasions or celebrations is Corned Beef and Cabbage traditionally associated with in Irish‑American culture?
The dish is most closely linked to St. Patrick’s Day celebrations, but it is also enjoyed year‑round as a hearty family dinner, especially during colder months when a warm, filling meal is desired.
What authentic traditional ingredients for Corned Beef and Cabbage differ from the substitutes used in this recipe?
Traditional Irish recipes use fresh corned beef brisket, potatoes, carrots, and sometimes mustard seeds. Gina Young substitutes the brisket with canned corned beef for speed, adds bacon grease for depth, and serves it with cheesy Jiffy cornbread instead of soda‑bread.
What other Irish‑American dishes pair well with Corned Beef and Cabbage?
Side dishes such as colcannon (mashed potatoes with kale), Irish soda bread, boiled carrots, or a simple green salad complement the rich flavors. A pint of Irish stout or a crisp lager also makes a classic pairing.
What are the most common mistakes to avoid when making Corned Beef and Cabbage using Gina Young’s method?
Common errors include over‑cooking the cabbage so it becomes mushy, using too little oil which leads to burning, and adding too much extra salt because canned corned beef is already salty. Also, over‑mixing the cornbread batter can produce a dense loaf.
Why does this Corned Beef and Cabbage recipe use bacon grease instead of plain oil?
Bacon grease adds a smoky, porky depth that mimics the flavor of traditional Irish cooking where pork was often used to season cabbage. It also raises the richness of the dish without needing additional seasoning.
Can I make the Corned Beef and Cabbage ahead of time and how should I store it?
Yes, you can prepare the skillet a day ahead. Cool it to room temperature, store in an airtight container, and refrigerate for up to 4 days. Reheat gently on the stovetop with a splash of water or broth to restore moisture.
What does the YouTube channel In The Kitchen With Gina Young specialize in?
The YouTube channel In The Kitchen With Gina Young specializes in approachable, comfort‑food recipes that blend classic American and ethnic flavors, often featuring quick weeknight meals and personal storytelling.
How does the YouTube channel In The Kitchen With Gina Young's approach to Irish‑American cooking differ from other cooking channels?
Gina Young focuses on using pantry staples like canned corned beef and Jiffy cornbread mix to create authentic‑tasting dishes in a fraction of the time, while many other channels emphasize traditional, time‑intensive methods. Her style is conversational, with personal anecdotes that make the recipes feel like family meals.
Last updated: September 6, 2026
