Quarantine Cooking - Corned Beef
Quarantine Cooking - Corned Beef is a easy Southern American recipe that serves 4. 350 calories per serving. Recipe by Paula Deen on YouTube.
Prep: 15 min | Cook: 25 min | Total: 50 min
Cost: $15.09 total, $3.77 per serving
Ingredients
- 1 head Green Cabbage (outer green leaves separated, sliced thin; inner leaves sliced coarsely)
- 6 onions Strawberry Onions (large, sweet; sliced thin)
- 4 Tbsp Unsalted Butter (half stick, cut into cubes)
- 2 Tbsp Bacon Grease (rendered from cooked bacon; can substitute with additional butter)
- 1 can Canned Corned Beef (12‑oz can, broken into chunks; can use 2‑3 cans for larger servings)
- 1 tsp Kosher Salt (adjust to taste)
- ½ tsp Ground Black Pepper (freshly ground if possible)
Instructions
Prepare the cabbage
Separate the outer green leaves from the head, slice them thinly; slice the remaining inner cabbage into bite‑size pieces.
Time: PT5M
Heat butter and bacon grease
Place the skillet over medium heat, add 4 Tbsp butter and 2 Tbsp bacon grease, letting them melt and combine.
Time: PT2M
Temperature: Medium heat
Sauté outer cabbage leaves
Add the thinly sliced outer cabbage leaves to the skillet, stirring to coat with the butter‑grease mixture. Cook, uncovered, for about 10 minutes, stirring occasionally, until the leaves begin to soften and turn a brighter green.
Time: PT10M
Temperature: Medium heat
Add onions and season
Stir in the sliced strawberry onions, 1 tsp salt, and ½ tsp pepper. Cook for 2 minutes until the onions become fragrant and start to soften.
Time: PT2M
Temperature: Medium heat
Add remaining cabbage
Add the coarsely sliced inner cabbage to the skillet, cover with the lid, and let steam for another 8‑10 minutes, stirring once halfway through, until the cabbage reaches your desired tenderness.
Time: PT10M
Temperature: Medium heat
Incorporate canned corned beef
Open the canned corned beef, slide the meat onto the cabbage, and using a wooden spoon break it into bite‑size chunks, mixing gently to combine.
Time: PT2M
Final heat‑through
Allow the mixture to heat for another 3‑4 minutes, uncovered, just until the corned beef is warmed through and the flavors meld.
Time: PT4M
Temperature: Medium heat
Serve
Transfer the skillet contents to a serving dish and enjoy hot, optionally with cornbread or mashed potatoes.
Time: PT0M
Nutrition Facts
- Calories
- 350
- Protein
- 20 g
- Carbohydrates
- 15 g
- Fat
- 25 g
- Fiber
- 3 g
Dietary info: Gluten‑Free, Contains Meat
Allergens: Dairy (butter)
Ingredient Substitutions
- Instead of Green Cabbage: Savoy cabbage, Napa cabbage
- Instead of Strawberry Onions: Yellow onion, Vidalia onion
- Instead of Unsalted Butter: Margarine, Olive oil
- Instead of Bacon Grease: Olive oil, vegetable oil
- Instead of Canned Corned Beef: Fresh corned beef brisket (cooked and shredded)
- Instead of Kosher Salt: Table salt
- Instead of Ground Black Pepper: White pepper
Equipment Needed
- Large Skillet
- Sharp Chef Knife
- Cutting Board
- Can Opener
- Wooden Spoon
- Lid for Skillet
Critical Steps — Do Not Skip
- Cooking the outer cabbage leaves first ensures they become tender before the inner leaves are added
- Do not add water; cabbage’s own juices are sufficient
- Break canned corned beef while cold for even chunks
Chef Tips from the Video
- For extra flavor, add a pinch of smoked paprika or a dash of hot sauce when seasoning the onions.
- If you have leftover bacon, crumble it into the skillet with the bacon grease for added texture.
Troubleshooting
Cabbage turned soggy and watery.
Do not add any water; cook uncovered for the first 10 minutes to let excess moisture evaporate.
Corned beef pieces are too large and hard to eat.
Break the canned meat into chunks while it’s still cold, or crumble it with a fork before adding to the pan.
Dish is too salty.
Rinse the canned corned beef briefly under cold water before adding, and reduce added salt.
Storage
Refrigerator: Store leftovers in an airtight container for up to 3 days.
Freezer: Can be frozen for up to 2 months; reheat gently on the stovetop.
Room temperature: Do not leave at room temperature for more than 2 hours.
Make-Ahead Tips
- The dish reheats well; store in the refrigerator and reheat on low heat, adding a splash of broth if it looks dry.
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 after World War II when canned corned beef was an affordable protein for families. It is often served on St. Patrick’s Day and as a comforting, budget‑friendly weeknight dinner.
What are the traditional regional variations of corned beef and cabbage in Southern cooking?
In the South, the dish is often cooked in a skillet with butter and bacon grease, while in the Northeast it may be boiled with potatoes and carrots. Some Southern versions add a splash of hot sauce or smoked paprika for extra heat.
How is corned beef and cabbage traditionally served in the Southern United States?
It is typically served hot from the skillet alongside buttery cornbread, mashed potatoes, or a simple rice pilaf, making a complete, comforting meal.
What occasions or celebrations is corned beef and cabbage traditionally associated with in Southern culture?
Besides St. Patrick’s Day, Southern families often serve it for potlucks, family gatherings, and as a hearty weekday dinner when a quick, inexpensive meal is needed.
What makes this quick corned beef and cabbage recipe special in Southern cuisine?
Paula Deen’s version skips the water‑based simmer, using butter and bacon grease for a richer flavor, and incorporates sweet strawberry onions for a subtle sweetness that balances the salty beef.
What are the most common mistakes to avoid when making quick corned beef and cabbage?
Common errors include adding water, which turns the dish into a soup; overcooking the cabbage so it becomes mushy; and adding the corned beef too early, which can dry it out.
Why does this recipe use butter and bacon grease instead of oil?
Butter and bacon grease provide a richer, smoky flavor that complements the salty corned beef, whereas neutral oil would not add the same depth of taste.
Can I make this quick corned beef and cabbage ahead of time and how should I store it?
Yes, let the dish cool, store it in an airtight container in the refrigerator for up to three days, and reheat gently on the stovetop, adding a splash of broth if needed.
What texture and appearance should I look for when the cabbage is done?
The outer leaves should be bright green and tender but still retain a slight bite; the inner cabbage should be cooked through but not mushy, and the dish should look glossy from the butter‑grease coating.
What does the YouTube channel Paula Deen specialize in?
The YouTube channel Paula Deen specializes in Southern comfort food, featuring hearty, family‑friendly recipes that emphasize rich flavors, traditional techniques, and budget‑conscious cooking.
How does the YouTube channel Paula Deen's approach to Southern cooking differ from other cooking channels?
Paula Deen’s approach focuses on generous use of butter, bacon grease, and simple pantry staples, delivering recipes that feel like home‑cooked meals, whereas many other channels may prioritize low‑fat or health‑focused adaptations.
Last updated: September 6, 2026
