Filipino Corned Beef and Cabbage recipe

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Ingredients

⅓ cup butter
1 teaspoon olive oil
½ onion, chopped
3 cloves garlic, minced
4 Roma tomatoes, cubed
⅓ small head cabbage, cored and cut into strips
¼ cup chicken stock, or more to taste
1 (12 ounce) can corned beef

Nutrition Info

397.5 calories
carbohydrate: 9.4 g
cholesterol: 113 mg
fat: 29.3 g
fiber: 2.8 g
protein: 24.7 g
saturatedFat: 15.1 g
servingSize: -
sodium: 1012.2 mg
sugar: 4.8 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Heat butter and oil in a large pot over medium heat. Add onion and garlic and cook until onion is soft and translucent, about 5 minutes. Add tomatoes and heat through, about 3 minutes.

  2. Stir in cabbage and and cook until softened, about 5 minutes. Add a splash of chicken stock and heat through, about 3 minutes.

  3. Mix in corned beef and cook until heated through and flavors have combined, about 10 minutes.

Recipe Yield

4 servings

Recipe Note

My dad use to make this all the time, growing up. I forgot how good it was until St. Patrick's day came around and everyone started talking about corned beef and cabbage. So here is the recipe, similar to the way he made it - quick and easy with canned corned beef.

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