Print

Stovetop Corned Beef and Cabbage

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Stovetop Corned Beef and Cabbage. A tender, flavorful one pan dinner featuring perfectly cooked corned beef and cabbage, for weeknights.

  • Author: FillMyRecipeBook
  • Prep Time: 10 min
  • Cook Time: 23 -25 min
  • Total Time: 30 -35 min
  • Yield: 4 1x
  • Category: dinner
  • Method: Stovetop cooking

Ingredients

Units Scale
  1. 1 12-ounce can corned beef, coarsely chopped
  2. 1/2 head cabbage (21 ounces)
  3. 1 white onion
  4. 1 sweet bell pepper (red)
  5. 2 tablespoons olive oil
  6. 1-2 cloves garlic
  7. 1-2 tablespoons tomato paste
  8. 1/2 teaspoon black pepper
  9. 1/2 teaspoon paprika (smoked is ideal)
  10. a dash of garlic powder and hot pepper flakes
  11. salt to taste (often unnecessary - canned beef is already salted)
  12. 1/3 cup water
  13. a pinch of thyme and a bay leaf

Instructions

  1. Peel the onion and bell pepper. Cut the vegetables into strips. Heat the oil in a frying pan until hot. Add the vegetables and cook for 2 minutes.
  2. Add the spices, crushed garlic, and tomato paste and continue cooking for 2 minutes.
  3. Trim the cabbage and cut into squares.
  4. Add the cabbage to the pan and stir. Simmer for 3-4 minutes, until the cabbage has slightly softened. Add water and continue cooking for 10 minutes.
  5. Add the beef to the pan and stir gently to maintain the texture. Add the bay leaf and thyme. Cook, covered, over low heat for 5 minutes.
  6. Taste and adjust the flavor. Add salt only if needed.
  7. Transfer to a serving plate and garnish with fresh herbs. Serve with white bread and fresh cucumbers.