Skillet Corned Beef & Cabbage

By WKBW Programming

Skillet Corned Beef & Cabbage


2 tablespoons vegetable oil
8 cups chunked green cabbage (1/2 a large head)
1/2 teaspoon salt
1/4 teaspoon black pepper
2 (15-ounce) cans whole potatoes, drained (see Notes)
1 (14-1/2-ounce) can sliced carrots, drained
3/4 pound deli-style corned beef, cut 1/4-inch thick, sliced into 1/2-inch strip


  1. In a large skillet, heat oil over medium heat. Add cabbage, and sauté 6 to 8 minutes, until very soft but not brown.
  2. Add salt and pepper; mix well. Add potatoes and carrots, and top with corned beef. Reduce heat to medium-low, cover, and cook 6 to 8 minutes, or until completely heated through. Serve immediately.
  • For this dish, it’s best to rinse the canned potatoes and drain them well before adding.
  • If you’d like a more traditional flavor, add 1 teaspoon pickling spice along with the salt and pepper.

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