Deconstructed Corned Beef and Cabbage

Published on May 14, 2017 | In | By
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    • Prep Time
    • Minutes
    • Cook Time
    • Minutes
    • Yield
    • 4

I am a big fan of Corned Beef and Cabbage, but sometimes I wish it didn’t take all day to cook. Yes it is great that way, but that takes a bit of planning ahead. I had a piece of Corned Beef in the freezer that was cooked and took it out thaw. Then I thought Corned Beef and Cabbage would be good. A head of Napa Cabbage was in the Fridge, no Green Cabbage. That is OK, I can do it with Napa Cabbage. So it began…The challenge was to make Corned Beef and Cabbage in one hour to one and a half hours.

As a habit, I get everything cut, chopped, diced and laid out before I start cooking. It works better for me so I don’t have to dig around for things when I need them. Besides some things cook faster other things cook slower. I don’t like surprises when I cook. But that is just me perhaps.

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Recipe Rating

  • (2.5 /5)
  • 2 ratings

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Ingredients

  • 1 lb cooked Corned Beef - Diced
  • 1 Large onion - large Diced
  • 1 Carrot - finely Diced
  • 1 Green Pepper - finely Diced
  • 4 Cups Napa Cabbage - rough chopped
  • 1 Cup Stock - I use homemade
  • 3 Cloves Garlic - finely Diced
  • 1 Tablespoon Worchestershire
  • 1 Tablespoon Soy Sauce
  • 2 Teaspoons Oregeno

Nutrition Info

  • Cal 296

  • Fat 19 grms

  • Protein 22 grms

  • Net Carbs 13

Instructions

  1. Heat a large pan with the oil of your choice. When hot saute diced Onions. Give the Onions a couple mins head start before going on and stir fairly often - you don't want them burned.
  2. Now add the Green Pepper, Oregano and the Carrot, stirring frequently for 3 or 4 minutes. Feel free to add other spices that you think would go good here. After all it is your dish now.
  3. If you haven't already chopped the Cabbage now is the time. If your using Napa Cabbage, I cut the stalks away from the leaves and chop them separate.
  4. Now stir in the garlic and then add the Cabbage. In the case of Napa Cabbage add just the chopped stalks now and save the chopped leaves for later. Let this saute for about 5 mins or so.
  5. Now add the chopped Corned Beef and saute for a few minutes stirring as it cooks.
  6. Add the stock to the saute. I like to have mine warmed before adding. That just saves time heating the saute again. Add the Worcestershire and the Soy Sauce and stir it in. Cover and simmer.
  7. Simmer until the stock has reduced to your liking. We like ours very reduced as we think it helps concentrates the flavors. When it is close to your liking stir in the Napa Cabbage leaves and simmer until they are to your liking. After all, some like a bit of crunch and other like it soft.
  8. Plate and serve - enjoy!

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