How To Make Quick Corned Beef And Cabbage

Ingredients

• 6 slices Bacon (cut into pieces; cook until lightly crisp)
• 0.5 medium Onion (thinly sliced)
• 4 cloves Garlic (finely chopped)
• 0.5 head Cabbage (core removed, roughly chopped)
• 1.5 teaspoons Tony's Creole Seasoning (or any Creole seasoning)
• to taste Salt
• to taste Black Pepper
• 0.5 cup Chicken Stock (can use Better Than Bouillon dissolved in water)
• 3 small Gold Potatoes (cut lengthwise into halves or quarters)
• 1 cup Carrots (petite carrots, halved)
• 0.5 pound Corned Beef (pre‑sliced deli corned beef, torn into bite‑size pieces)
• 1 tablespoon Butter (unsalted, cut into small pieces)

Instructions

1. Cook Bacon

   Heat the skillet over medium heat. Add the six bacon slices and cook, turning occasionally, until the fat renders and the bacon is lightly crisp but not fully crunchy.

   Time: PT5M

   Temperature: Medium heat

2. Sauté Onion

   Add the thinly sliced half onion to the bacon fat. Cook, stirring, until the onion becomes translucent, about 3 minutes.

   Time: PT3M

   Temperature: Medium heat

3. Add Garlic

   Stir in the chopped garlic and sauté for about 1 minute, just until fragrant. Do not let it brown.

   Time: PT1M

   Temperature: Medium heat

4. Add Cabbage

   Add the chopped cabbage to the skillet. Toss to coat with the bacon‑onion mixture.

   Time: PT2M

   Temperature: Medium heat

5. Season and Add Liquids & Veggies

   Sprinkle 1½ teaspoons Creole seasoning, then add salt and pepper to taste. Pour in ½ cup chicken stock, add the cut potatoes and carrots, and stir everything together.

   Time: PT2M

   Temperature: Medium heat

6. Steam Vegetables

   Cover the skillet with its lid and let the mixture steam over low heat until the potatoes and carrots are just tender, about 15 minutes. Stir once halfway through.

   Time: PT15M

   Temperature: Low heat, covered

7. Season Further

   Remove the lid, give a quick stir, and add a pinch of freshly ground black pepper. If you like, toss in a small bay leaf for extra aroma.

   Time: PT1M

8. Add Corned Beef

   Tear the half‑pound of corned beef into bite‑size pieces (or slice thinly) and stir it into the skillet. Cook, uncovered, for 5‑7 minutes until the beef is warmed through and the vegetables are fully softened.

   Time: PT7M

   Temperature: Medium‑low heat

9. Finish with Butter

   Stir in the tablespoon of butter until melted and incorporated. Remove from heat, discard the bay leaf if used, and serve immediately.

   Time: PT2M

Nutrition Facts

Calories

350

Protein

20g

Carbohydrates

30g

Fat

15g

Fiber

4g