Quick Skillet Corned Beef and Cabbage
70% authentic · American
A faster, simplified version using pre-cooked corned beef and pan-searing for a quicker weeknight meal.
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Ingredients
- Pre-cooked corned beef1 pound
- Green cabbage1/2 head
- New potatoes1 pound
- Butter or oil2 tablespoons
- Dijon mustard1 tablespoon
- Water1/4 cup
- Saltto taste
- Black pepperto taste
Steps
- 1
Boil the new potatoes until tender. Drain and set aside.
- 2
Cut the pre-cooked corned beef into bite-sized pieces or slices.
- 3
Shred or chop the cabbage.
- 4
Heat butter or oil in a large skillet over medium-high heat. Add the corned beef and cook until lightly browned and slightly crispy.
- 5
Add the cabbage to the skillet and sauté until tender-crisp, about 5-7 minutes.
- 6
Stir in the Dijon mustard and water. Cook for another minute until the sauce slightly thickens.
- 7
Add the boiled potatoes to the skillet and toss to combine. Season with salt and pepper.
- 8
Serve immediately from the skillet or plated.
