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Fried Cabbage & Corned Beef

Published: Friday, March 15, 2019

2 to 4 heads of cabbage (chopped into bite-size squares)

1 stick butter

2 Tbsp. sugar

½ tsp. salt (do not over salt—corned beef is salty too)

1 Tbsp. black pepper

2 cans canned corned beef (preferably Libby)

2 boxes Jiffy corn muffin mix

Chop both heads of cabbage into bite-size squares. On high heat, in large electric skillet or deep cast iron pot, melt butter (get it sizzling), then add cabbage. Stir to coat cabbage with butter then add salt, pepper and sugar. Stir and mix seasonings in well.

Lower heat to medium-high and let cabbage start to brown (some of it will even start getting a little burnt looking, which is ok as it adds to the flavor of the dish). Get as much of the cabbage started to fry and get translucent and brown.

Partially cover, turn down heat by half, almost to low. Let simmer, stirring occasionally, to reduce burning and sticking (about 1 hour). Let as much of the water cook off of the cabbage as possible.

Push cabbage out to the edges of the skillet and put the corned beef in the center. Break up the corned beef, cover and let heat and simmer for a few minutes. Mix cabbage and corned beef together and let it slow simmer.

Meanwhile make and bake the cornbread, preparing as directed on package. Serve with corned beef and cabbage. —4 to 6 servings.

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