Stovetop Corned Beef and Cabbage
Stovetop Corned Beef and Cabbage. A tender, flavorful one pan dinner featuring perfectly cooked corned beef and cabbage, for weeknights.
- 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 12-ounce can corned beef, coarsely chopped
- 1/2 head cabbage (21 ounces)
- 1 white onion
- 1 sweet bell pepper (red)
- 2 tablespoons olive oil
- 1-2 cloves garlic
- 1-2 tablespoons tomato paste
- 1/2 teaspoon black pepper
- 1/2 teaspoon paprika (smoked is ideal)
- a dash of garlic powder and hot pepper flakes
- salt to taste (often unnecessary - canned beef is already salted)
- 1/3 cup water
- a pinch of thyme and a bay leaf
Instructions
- 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.
- Add the spices, crushed garlic, and tomato paste and continue cooking for 2 minutes.
- Trim the cabbage and cut into squares.
- 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.
- 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.
- Taste and adjust the flavor. Add salt only if needed.
- Transfer to a serving plate and garnish with fresh herbs. Serve with white bread and fresh cucumbers.