So, I am going to have a lil confession about this next recipe. It is a bit of a guilty pleasure. It is perhaps my partially Irish roots emerging, but I absolutely love this following recipe. In fact, I love corned beef. When St. Patrick’s day roles around, I am salivating in eagerness for the corned beef and cabbage. Yet, so rarely do I have the time to commit to the corned beef. So, this family recipe is a treasure, when I get a hankering for that delicious corned beef and cabbage. It is simple and easy as can be.
Yes, it does use canned meat. Did I mention it’s a bit of a guilty pleasure? Does canned meat sound that scary? Perhaps yes to some, but in truth, most corned beef I’ve found in a can only has three to four ingredients that I can clearly read: beef, salt, water, spices. To me, it’s not so scary afterall!
I learned this recipe in random by my Nana (my father’s mother). In a unexpected whirlwind of a move of my Nana in the winter from Indiana to California, I found myself in the barest of kitchens eating for the first time this simple recipe that was before me. Truth be told, we were eating out the kitchen. My Nana had this canned corned beef and a cabbage. I helped her put this recipe together under her guidance. At first, I was weary, because of meat in a can. It helped ease my concerns, when I read only three ingredients, but still, meat in a can. It only got more profound my worries, when the only other main ingredient in this dish was cabbage. Well, the food had to be eaten and I made it lovingly with my Nana, so I wasn’t going to repute this meal before us. Uncertain how the meal can have any taste I took a bite – and the rest was history. I found a new recipe of a guilty pleasure.
It’s so easy and it feeds so much from just two main ingredients – I crave this recipe all the year through. Mr. B loves the recipe, too, often craving equally as I do. He, too, was wary at first, but one bite, and he joined the Craving Club.
I hope that you enjoy this recipe as much as my family has!
Easy Corned Beef Cabbage
Prep Time: 5 Minutes Cook Time: 55 Minutes Total Time: 1 hour
- 1 cup of water + 1 tbsp of water
- 1 head of cabbage, chopped
- 1 can of corned beef
- Salt & Pepper
In quart pot, pour 1 cup of water with the 1 head of cabbage. Sprinkle with salt and pepper.
Stew over medium-heat for about 30-45 minutes or until the cabbage is tender. Stir occasionally. Once the cabbage is tender, drain the liquid from the cabbage.
Put cabbage back into the quart pot. Open the corned beef and put into the quart pot with the cabbage. Add the 1 tsbp of water. Stir and mix well. Stew for an additional 5 to 10 minutes until the corned beef is warmed and well incorporated throughout the cabbage.
Salt and pepper, again, to taste. Serve and enjoy!
All the Best,