Skillet Corned Beef and Cabbage
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Don't bother with the slow cooker or the pressure cooker! All you need for this corned beef and cabbage recipe is a skillet. In about 20 minutes, you'll be ready to dig in!
What You'll Need
- 2 tablespoons vegetable oil
- 8 cups chunked green cabbage (1/2 a large head)
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 2 (15-ounce) cans whole potatoes, drained (see Notes)
- 1 (14-1/2-ounce) can sliced carrots, drained
- 3/4 pound deli-style corned beef, sliced into 1/2-inch strips
What to Do
- In a large skillet, heat oil over medium heat. Add cabbage, and saute 6 to 8 minutes, until very soft but not brown. Add salt and pepper; mix well.
- Add potatoes and carrots, and top with corned beef. Reduce heat to medium-low, cover, and cook 6 to 8 minutes, or until completely heated through. Serve immediately.
- For this dish, it’s best to rinse the canned potatoes and drain them well before adding.
- If you’d like a more traditional flavor, add 1 teaspoon pickling spice along with the salt and pepper.