Fried Corned Beef and Cabbage Skillet Recipe

I published this recipe for Fried Corned Beef and Cabbage Skillet a few years ago after a St. Patrick’s Day experiment gone wonderfully right. I had a ton of leftover corned beef from the big dinner—perhaps from a classic Corned Beef and Cabbage feast—and, like any self-taught baker who loves savory food just as much, I didn’t want a single bite to go to waste.

My secret for this dish isn’t a fancy ingredient, but a simple technique I learned from my grandma. It’s all about building flavor in layers, right in one pan. I love this technique because it turns humble leftovers into something you’ll crave all year round. It’s the ultimate comfort food that feels both special and incredibly easy.

Recipe Overview

• Cuisine: American Fusion
• Category: One Pan Dinner
• Prep Time: 15 minutes
• Cook Time: 25 minutes
• Total Time: 40 minutes
• Servings: 4

Why This Recipe is So Special

This skillet meal is special because it transforms two classic ingredients. Instead of boiling the cabbage, we fry it. This gives it a sweet, caramelized edge and a bit of a bite that is just so good.

Pairing it with the salty, savory corned beef creates a perfect balance. It’s a hearty, satisfying dish that comes together in a flash and makes clean-up a dream. Plus, it’s naturally low-carb and keto friendly, which is a nice bonus for a meal that tastes this indulgent. If you love the ease of a one-pan meal, you might also enjoy this Cheesy Tex-Mex Ground Beef and Potato Skillet for another quick weeknight dinner.

The Full Ingredient List

Gathering everything is the first step to kitchen success. I always try to have my ingredients prepped and ready to go before I even turn on the stove. It makes the whole process feel smooth and easy.

• 1 tablespoon avocado oil or olive oil
• 1 small yellow onion, thinly sliced
• 4 cups green cabbage, roughly chopped (about 1/2 a small head)
• 2 cloves garlic, minced
• 12 ounces cooked corned beef, chopped into bite-sized pieces
• 1 teaspoon smoked paprika
• 1/2 teaspoon dried thyme
• Salt and black pepper to taste
• Optional for serving: chopped fresh parsley, a dollop of sour cream or mustard

My Step-by-Step Method

Here’s exactly how I build this dish in my own kitchen. Follow these steps and you’ll have dinner on the table before you know it. The smell alone will have everyone asking when it’s ready!

1. Heat the oil in a large skillet or cast-iron pan over medium-high heat. You want the pan to be nice and hot.
2. Add the sliced onion. Cook for about 4-5 minutes, stirring now and then, until they start to soften and get a little color.
3. Add the chopped cabbage to the pan. This is where the magic starts! Let it cook for 8-10 minutes, stirring occasionally. We want some pieces to get those lovely browned, fried edges. Don’t stir it too much—let it sit and caramelize.
4. Push the cabbage and onion to the sides of the pan. Add the chopped corned beef to the center. Let it crisp up for 2-3 minutes without moving it.
5. Now, stir everything together. Add the minced garlic, smoked paprika, thyme, and a good crack of black pepper. Cook for another 1-2 minutes until the garlic is fragrant.
6. Taste it! Because the corned beef is already salty, you likely won’t need extra salt, but always check. Give it a final stir, then take it off the heat.
7. Serve it right from the skillet, topped with fresh parsley if you like. That’s it—dinner is served!

My Top Tips for Success

• Use a hot pan: A properly preheated skillet is key for getting that good sear on the cabbage and corned beef. It makes all the difference in flavor.
• Leftover corned beef is perfect here, but you can also use thick-cut deli corned beef from the grocery store. Just chop it up.
• Feel free to add other sauteed veggies. Sliced bell peppers or a handful of spinach stirred in at the very end are fantastic additions.
• If you want a bit of a tangy kick, a splash of apple cider vinegar added with the garlic can really brighten the whole dish.

Common Mistakes to Avoid

Even simple recipes can have little pitfalls. Here are a couple I’ve learned to watch out for so your meal turns out perfect every single time.

• Overcrowding the pan: If you add too much cabbage at once, it will steam instead of fry. Cook in two batches if your skillet seems too full. We want fried cabbage, not steamed!
• Stirring too often. Let the ingredients sit and make contact with the hot pan. That contact is what creates the delicious caramelized flavor we’re after.
• Forgetting to taste before adding salt. Corned beef is very salty on its own. Always taste your finished dish before reaching for the salt shaker.

NUTRITION INFORMATION

• Calories: ~280
• Carbohydrates: 8g
• Protein: 18g
• Fat: 19g
• Saturated Fat: 6g
• Fiber: 3g
• Sugar: 4g

*Nutrition is an estimate and will vary based on specific ingredients used.

FREQUENTLY ASKED QUESTIONS

Can I make this with raw corned beef brisket?

I don’t recommend it for this quick skillet method. This recipe is designed for already-cooked corned beef. If you have a raw brisket, you’d need to simmer it for hours until tender before using it here.

What can I use instead of cabbage?

Brussels sprouts, sliced very thin, are a wonderful substitute. You could also use a bag of coleslaw mix for ultimate convenience. Just adjust the cooking time down a bit since shredded cabbage cooks faster.

How do I store and reheat leftovers?

Store leftovers in an airtight container in the fridge for up to 3 days. Reheat in a skillet over medium heat to keep the texture nice. The microwave will work, but it can make the cabbage a bit soft.

Leave a Reply! (I’d Love to Hear From You!)

Did you give this fried skillet dinner a try in your own kitchen? I’d love to know how it went! Did you add any extra veggies or your own special twist? Your stories and questions are my favorite part of this food blogging journey. If you’re looking for more hearty skillet inspiration, this Rustic Beef and Potato Skillet Dinner is another family favorite. Please leave a comment below and let me know what you think. Happy cooking!