Some dinners are all about getting a good meal on the table without extra steps, and this canned corned beef and cabbage recipe does exactly that. Using canned corned beef means you skip the long boiling process, which makes this a helpful option for quick family meals or evenings when you just need something simple and uncomplicated.
It’s also a budget-friendly way to make a filling dinner with simple ingredients that stretch well. Most of the work happens in one pot, and once the cabbage softens, everything comes together with very little fuss. It’s a dependable recipe for busy weeks or low energy days when you want something satisfying without much prep.
Here’s how to make it.
Why You’ll Love It
- Simple steps that come together without much hands-on time.
- A cozy, savory flavor that works well for busy weeks.
- Uses canned or deli corned beef, so there’s no long boiling or prep.
- Freezer-friendly and great for make-ahead meals.
- A steady, reliable recipe that beginners can follow easily.
Ingredients For This Canned Corned Beef and Cabbage Recipe
- Bacon, about 200 g, chopped into small pieces so it cooks evenly.
- One small onion, sliced thinly so it softens quickly.
- Butter, roughly 8 tbsp, which helps create a rich base.
- One medium or large head of cabbage, cut into chunky pieces.
- Chicken broth, around 120 ml, just enough to add gentle moisture.
- Salt and black pepper, adjusted to your taste.
- A small pinch of mild Cajun or Creole seasoning, optional for warmth.
- One can of corned beef or about 225 g deli corned beef, pulled into small pieces.
- A sprinkle of red pepper flakes, optional for a little heat.
How To Make This Canned Corned Beef and Cabbage Recipe
Step 1: Cook Your Bacon
Start by warming a large pot over medium heat. Add the chopped bacon and cook until it releases its fat and turns lightly golden.
It should stay soft, not crispy.
Stir in the sliced onion and let it cook for a couple of minutes until it begins to soften.
Step 2: Add The Butter
Add the butter and let it melt, then pile in the cabbage. Season with salt, pepper, and a small pinch of Cajun seasoning if you like that gentle warmth.
Pour in a small amount of broth, just enough to create moisture in the bottom of the pot.
The cabbage will release more liquid as it cooks.
Step 3: Add The Cabbage
Stir everything to coat the cabbage, then cover the pot.
Let it cook gently for about 20 to 30 minutes, checking now and then and breaking up the cabbage as it softens.
If the pot seems too dry, add a splash more broth.
Step 4: Add Corn Beef
Once the cabbage is tender, add the corned beef.
Break it into small pieces as you mix it in so it warms evenly. Taste and adjust the seasoning.
Cover again and let everything heat through until it reaches the texture you prefer.
Finish with a light sprinkling of red pepper flakes if you want a little heat.
Tips, FAQs, Variations Of This Canned Corned Beef and Cabbage Recipe
Can I make this ahead? Yes, it keeps nicely in the fridge for several days and reheats well.
Does it freeze well? It freezes surprisingly well. Store it in an airtight container and thaw gently before reheating.
Can I use fresh corned beef? Absolutely. Leftover cooked corned beef works nicely, just shred or chop it into small pieces.
What else can I add? A handful of sliced carrots or a few small potatoes can make it a heartier one-pot meal.
How long does it keep? Usually three to four days in the fridge.
I hope this brings a little ease to your kitchen this week.
