Corned Beef and Cabbage Skillet: A Quick & Hearty Irish-American Classic
This Corned Beef and Cabbage Skillet is a quick, flavorful twist on the classic St. Patrick’s Day dish. Packed with crispy bacon, tender cabbage, and savory canned corned beef, this hearty skillet meal is ready in just 30 minutes. Perfect for busy weeknights or whenever you're craving comforting, home-cooked flavors.
Ingredients
- 4 strips of bacon
- 4 tablespoons salted butter
- 1 medium green cabbage cored and thinly sliced
- 2 cans of corned beef
- 1/4 cup water
- Freshly ground black pepper to taste
Instructions
- Start by crisping up slices of bacon in a skillet. Once they’re golden and delicious, set them aside—but don’t toss that grease! It adds incredible depth to the dish.
- Melt butter in the same skillet, then toss in your shredded cabbage. Let it soften and soak up all those savory flavors.
- Add water, broth, or beer along with a sprinkle of black pepper. Cover and let the cabbage simmer until it’s tender and caramelized.
- Chop up the canned corned beef and stir it into the skillet. Cook for another few minutes to give it a nice crispy edge.
- Crumble the reserved bacon over the top before serving.
- Serve this beauty with crusty bread or hash browns for a complete meal. Trust me—it’s comfort food at its finest.
Notes
- This recipe uses canned corned beef for convenience but can be adapted with leftover boiled corned beef if preferred.
- For extra flavor, swap water with chicken broth or beer when cooking the cabbage.
- Leftovers can be stored in an airtight container in the fridge for up to 3–4 days. Reheat gently on the stovetop or microwave.