Corned Beef and Cabbage Stew
A quick, homey stew of canned corned beef simmered with cabbage, onion, and a little broth, eaten over rice on busy weeknights. It's an unfussy pantry dish found across many local kitchens.
- Prep
- 10 min
- Cook
- 20 min
- Total
- 30 min
- Servings
- 4
- Difficulty
- Easy
- Calories
- 320 kcal
Equipment
- •Medium saucepan
Nutrition
Per serving, approximate
- Calories
- 320 kcal
- fat
- 22
- carbs
- 12
- protein
- 16
- calories
- 320
Instructions
- 1
Break up the corned beef in a saucepan over medium heat.
- 2
Add the onion and garlic. Cook for 3-4 minutes until softened.
- 3
Pour in the broth and bring it to a simmer.
- 4
Add the cabbage. Cook for 8-10 minutes until it is just tender.
- 5
Season with pepper. Serve hot over rice.
Chef's tips
Add the cabbage near the end so it stays tender-crisp instead of turning mushy.
Storage
Refrigerate up to 3 days.
Reheating
Reheat gently on the stovetop over medium-low heat.
Common mistakes to avoid
- •Overcooking the cabbage until it turns too soft and loses its bite
- •Adding too much extra salt, since canned corned beef is already salty
Serving suggestions
Cooked Corned Beef and Cabbage Stew?
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