How To Make Quick Corned Beef And Cabbage
How To Make Quick Corned Beef And Cabbage is a easy Irish-American recipe that serves 4. 350 calories per serving. Recipe by Cooking With Donna on YouTube.
Prep: 15 min | Cook: 25 min | Total: 50 min
Cost: $7.69 total, $1.92 per serving
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
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
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
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
Add Cabbage
Add the chopped cabbage to the skillet. Toss to coat with the bacon‑onion mixture.
Time: PT2M
Temperature: Medium heat
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
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
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
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
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
Dietary info: Gluten‑Free, Contains Pork, Contains Dairy
Allergens: Pork, Dairy
Ingredient Substitutions
- Instead of Bacon: smoked turkey bacon, pancetta
- Instead of Onion: shallots, leeks
- Instead of Garlic: garlic powder (1 tsp)
- Instead of Cabbage: savoy cabbage, green cabbage
- Instead of Tony's Creole Seasoning: Cajun seasoning, paprika + garlic powder
- Instead of Chicken Stock: vegetable stock, water with bouillon cube
- Instead of Gold Potatoes: red potatoes, Yukon gold
- Instead of Carrots: parsnips, baby carrots
- Instead of Corned Beef: corned beef brisket (cook longer), pastrami
- Instead of Butter: margarine, olive oil (1 tsp)
Equipment Needed
- Large Skillet
- Cutting Board
- Chef's Knife
- Wooden Spoon or Spatula
- Lid that fits skillet
- Measuring Spoons
- Measuring Cup
Critical Steps — Do Not Skip
- Cooking bacon until just lightly crisp to render flavor without burning.
- Steaming the cabbage, potatoes, and carrots until tender before adding corned beef.
- Adding the corned beef at the end to avoid over‑cooking and becoming tough.
Chef Tips from the Video
- The bacon fat is the secret flavor base; don’t discard it.
- Tear the corned beef by hand for a rustic texture that absorbs the broth better.
- A tiny splash of apple cider vinegar at the end brightens the heavy flavors.
Troubleshooting
Cabbage releases too much liquid and the dish becomes soupy.
Drain excess liquid before adding the stock, or increase the cooking time uncovered to evaporate.
Potatoes remain firm after the steaming time.
Cut potatoes into smaller pieces or steam an additional 5‑7 minutes, checking with a fork.
Dish is overly salty.
Add a splash of water or unsalted stock, and reduce added salt next time.
Storage
Refrigerator: Store in an airtight container for up to 3 days.
Freezer: Freeze in a freezer‑safe container 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
- Pre‑chop the cabbage, potatoes, and carrots and store them in a sealed bag in the fridge.
- Cook the bacon and keep the rendered fat; reheat the skillet before adding the other ingredients.
- The dish reheats well in a skillet over medium heat with a splash of stock.
Frequently Asked Questions
What is the cultural significance and history of Corned Beef and Cabbage in Irish‑American cuisine?
Corned beef and cabbage became a staple of Irish‑American celebrations in the late 19th century, especially for St. Patrick's Day, when Irish immigrants in the U.S. could afford the cheaper, mass‑produced corned beef instead of traditional Irish bacon and potatoes.
How is Corned Beef and Cabbage traditionally served in Ireland versus Irish‑American communities?
In Ireland the classic dish is boiled bacon with cabbage and potatoes (known as "bacon and cabbage"). Irish‑American families swapped the bacon for corned beef, often serving it as a hearty stew or skillet with the same vegetables.
What regional variations of Corned Beef and Cabbage exist within Irish‑American cuisine?
Some regions add carrots, parsnips, or turnips; others include a splash of Guinness or mustard. In the Midwest, a thicker broth is common, while coastal versions may incorporate herbs like dill or thyme.
During which occasions is Corned Beef and Cabbage traditionally eaten in Irish‑American culture?
It is most closely associated with St. Patrick's Day celebrations, but many families also serve it for family gatherings, potlucks, and as a comforting winter meal.
What authentic traditional ingredients are essential for Corned Beef and Cabbage and what are acceptable substitutes?
Traditional ingredients include corned beef brisket, cabbage, potatoes, carrots, and sometimes onions. Substitutes can be deli‑sliced corned beef for a shortcut, or using pork bacon fat for flavor, and vegetable stock instead of chicken stock.
What other Irish‑American dishes pair well with this quick Corned Beef and Cabbage skillet?
Serve it alongside Irish soda bread, a simple mustard sauce, or a crisp green salad. A side of colcannon (mashed potatoes with kale) also complements the flavors.
How has the quick skillet version of Corned Beef and Cabbage evolved over time in Irish‑American cooking?
Home cooks have adapted the classic boiled stew into a faster skillet method, using pre‑sliced deli corned beef and retaining the bacon fat for depth. This evolution reflects modern busy lifestyles while preserving the dish’s comforting essence.
What are the most common mistakes to avoid when making this quick Corned Beef and Cabbage skillet?
Over‑crisping the bacon, burning the garlic, and adding the corned beef too early are typical errors. Keep the garlic short, cook bacon just until lightly crisp, and stir in the beef at the end to keep it tender.
How do I know when the potatoes and carrots are done in this skillet recipe?
Pierce a piece with a fork; it should slide in with little resistance. The vegetables should be fork‑tender but not falling apart, usually after 15‑20 minutes of covered steaming.
What does the YouTube channel Cooking With Donna specialize in?
Cooking With Donna focuses on approachable, family‑friendly comfort meals, quick shortcuts, and step‑by‑step video tutorials that emphasize flavor and practical kitchen tips for home cooks.
Last updated: September 6, 2026
