The Best Corned Beef And Cabbage Recipe

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

1. 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

2. 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

3. 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

4. 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

5. 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

6. 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

7. 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

8. Preheat Oven

   Preheat the oven to 350°F (175°C).

   Time: PT5M

   Temperature: 350°F

9. Grease Baking Pan

   Lightly oil the bottom of the ovenproof pan with a thin layer of cooking oil or butter.

   Time: PT2M

10. 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

11. Cool & Slice Cornbread

    Remove the pan from the oven, let the cornbread cool for 5 minutes, then cut into squares.

    Time: PT5M

12. 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