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canned corned beef and cabbage recipe
- Total Time: 30 minutes
- Yield: 4 servings 1x
- Diet: general
Description
This quick canned corned beef and cabbage recipe transforms a simple meal into something special using a savory apple-thyme glaze. Ready in under 30 minutes, this budget-friendly dish elevates traditional boiled dinners into a flavor-packed, family-friendly meal.
Ingredients
- 2 cans (12 oz each) corned beef, broken into chunks
- 1 medium head green cabbage (approx. 2 lb), cut into wedges
- 4 medium Yukon Gold potatoes (approx. 1.3 lb), cut into wedges
- 3 medium carrots (approx. 10.5 oz), cut into pieces
- 1 large yellow onion, quartered
- 4 cloves garlic, minced
- 5 sprigs fresh thyme, plus 1 tsp finely chopped leaves
- 1 bay leaf
- 2 cups low-sodium vegetable broth
- 2 tbsp olive oil
- 1/4 cup apple cider vinegar
- 2 tbsp pure maple syrup
- 1 tbsp Dijon mustard
- 1 tsp cornstarch
- 1 tbsp cold water
Instructions
- Prepare Ingredients: Cut cabbage into wedges through the core, potatoes and carrots into 1-inch pieces, and onion into quarters. Mince garlic. Break corned beef into 1-inch chunks, separating fat pieces. Prepare glaze ingredients in separate bowls.
- Sauté Aromatics and Vegetables: Heat 1 tablespoon of olive oil in a large pot or Dutch oven over medium heat. Add onion, garlic, and thyme sprigs. Sauté for 3-4 minutes until fragrant. Add cabbage wedges, potatoes, carrots, vegetable broth, and bay leaf.
- Simmer Vegetables and Beef: Bring liquid to a simmer, then reduce heat, cover, and cook for 15-20 minutes, or until vegetables are tender-crisp. Gently stir in corned beef chunks. Simmer uncovered for another 5 minutes to heat through and meld flavors.
- Prepare Savory Glaze: While simmering, combine apple cider vinegar, maple syrup, Dijon mustard, 1 tablespoon olive oil, and chopped thyme leaves in a small saucepan. Bring to a simmer over medium heat. Whisk cornstarch and cold water in a small bowl, then pour slurry into the simmering glaze, whisking continuously, until thickened and glossy (1-2 minutes).
- Glaze and Serve Dinner: Drain most of the liquid from the pot, leaving about 2 tablespoons. Pour prepared glaze over the beef and vegetables; gently toss to evenly coat all ingredients. Serve immediately.
Notes
Avoid overcooking vegetables to prevent mushiness, especially if reheating. Freezing is not recommended for this particular recipe due to the high water content of the cabbage and potatoes, which can become mushy upon thawing.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: main dish
- Method: simmering
- Cuisine: american
Nutrition
- Serving Size: 1 serving
- Calories: 450 calories
- Sugar: 10 g
- Sodium: 1000 mg
- Fat: 20 g
- Saturated Fat: 8 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 50 g
- Fiber: 8 g
- Protein: 20 g
- Cholesterol: 60 mg