It doesn’t have to be St. Patrick’s Day to enjoy all the flavors of a traditional dish when you have this fast and easy recipe!
The traditions of St. Patrick’s Day are so much fun. I particularly love the traditional corned beef and cabbage my family always cooked for the holiday. Between you and me, I sometimes crave that dish other times of the year!
When that craving hits and I don’t have time for slow-cooker authenticity, I turn to this corned beef and cabbage skillet recipe. It requires only a handful of easy-to-find ingredients and just over half an hour from start to table. Perfect for a weeknight dinner!
This dish might not be as fancy or hearty as the real thing, but it certainly is tasty, thanks to the crumbled bacon that adds a savory flavor to every bite. The onions and cabbage cook in a mixture of bacon grease and butter, soaking up lots of smoky, savory flavor. Honestly, it’s the closest to my mom’s that I’ve ever tasted!
Plus, cooking everything in one skillet makes cleanup a breeze. When you want that Irish experience without the time, effort, or mess, lean on this recipe for the next best thing!
Alternatives to canned corned beef
Not a fan of canned meat? No worries. While canned corned beef is fine for this recipe, it’s good to know you have options.
My favorite is using leftover corned beef from making the traditional corned beef and cabbage. I typically use a small head of cabbage and a large piece of corned beef brisket for the dish, so I have plenty of meat to freeze for other meals. Depending on how many portions of corned beef and cabbage skillet you want, I recommend chopping one to two cups of leftover meat for this recipe.
The second option is to stop at your local deli counter and ask for corned beef. You can have it sliced to your desired thickness, then take it home to chop for this recipe. I’d go with eight ounces to a pound.
How do I store leftovers?
Allow leftover corned beef and cabbage skillet to cool slightly, but don’t leave it at room temp for more than 2 hours. Store it in an airtight container in the fridge for up to 4 days—or in the freezer for up to 3 months, though the texture of cabbage may soften after freezing. Reheat it in a skillet over low heat or the microwave. You may need to add a little water to loosen it up when reheating.
Serving suggestions
Serve your corned beef and cabbage skillet alongside Potatoes O’Brien, these Delicious Roasted Red Potatoes, Air-Fryer Fingerling Potatoes, or Hasselback Potatoes. Add some Steamed Carrots, Honey-Glazed Carrots, or Roasted Beets And Carrots for a delightfully complete meal.
Ingredients
- 4 slices bacon
- 3 tablespoons butter
- 1 small yellow onion diced
- 1 head green cabbage cored and thinly sliced
- 3 tablespoons water plus more if needed
- Salt to taste
- Black pepper to taste
- 10 ounces canned corned beef cut into chunks
Instructions
- In a large skillet, cook the bacon over medium heat until just crispy, about 8-12 minutes. Remove the bacon and allow it to drain on paper towels. Retain the bacon fat in the skillet.
- With the bacon fat still in the pan, add the butter if necessary. Stir in the onion and shredded cabbage. Toss to coat evenly. Pour in the water and season with salt and pepper. Cover the skillet.
- Allow the cabbage to cook until it is tender but still retains a slight crunch, about 10 to 12 minutes. If the mixture gets dry, add a small amount more of water.
- Roughly chop the cooked bacon and add it along with the chopped corned beef to the skillet. Stir the mixture until all ingredients are heated through. Serve immediately.
Nutrition Info:
Nutrition information are estimates only and may vary based on the specific brands, ingredients, and portion sizes you use. This data is provided for informational purposes only.
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