For the last couple of years, every time my family visits my in-laws I hear about this delicious corned beef and cabbage dish that is a family favorite. Somehow we never manage getting around to making it – but I’ve always been curious, because my little sis-in-law loves it and she eats nary a vegetable. Plus I have never had corned beef and cabbage, so I’ve always wanted to try it. With a bag of leftover coleslaw mix (cabbage, carrots, and red cabbage) from fish tacos I had made in the fridge, and with St. Patrick’s day coming up, I thought now would be a perfect time.
I am glad I did, it’s super yummy! I was skeptical, but it really has great flavor and is a fun and simple twist on an old Irish favorite. I originally thought I might just find a dish I could make every year for St. Patty’s, but I wouldn’t hesitate making this year round. Catch me after the jump for the full recipe!
Corned Beef And Cabbage Recipe
2 T cooking oil
1/2 an onion finely chopped
2 celery stalks finely chopped
1 red or green bell pepper finely chopped
2 garlic cloves minced
salt and pepper
1 bag of coleslaw mix or 6 cups chopped cabbage
1 can corned beef
6 ounces cooked egg noodles lightly buttered
- heat oil in large skillet over medium heat
- add onion, bell pepper, celery, and garlic – season with salt and pepper and cook until tender
- add cabbage to skillet and 1/4 water – let steam until tender, stirring occasionally
- open corned beef onto a plate and with a fork break up into small bite size pieces – add to skillet and cook about 10 to 15 minutes
- serve over hot buttered noodles
You can cook the corned beef in a separate skillet for a more crispy result – I think this would be tasty!
As for the kids – my picky 5 year old gobbled it up, while my 3 year old who is normally a good eater turned up her nose. I really thought it would be the other way around, so don’t be afraid to try this with the littles. You win some, you lose some :)
Have a great Tuesday!