Low-Carb Fried Cabbage with Corned Beef
If you happen to find yourself with some leftover corned beef next weekend, grab a head of cabbage and make this tasty four-ingredient Low-Carb Fried Cabbage with Corned Beef! This recipe is low-carb, Keto, gluten-free, dairy-free, and low-glycemic; use the Diet-Type Index to find more recipes like this one!
You might have noticed that I love St. Patrick’s Day and all the Irish-American foods that are associated with it! I’ve shared Low-Carb Corned Beef Recipes and Kalyn’s Top Ten Low-Carb Cabbage Recipes, and if you happen to end up with some leftover corned beef and cabbage you can’t go wrong with my Leftover Corned Beef Low-Carb Reuben Bake.
But that’s a relatively complex recipe with a few steps, and if you just have a little corned beef left over and want something quick, I highly recommend this Low-Carb Fried Cabbage with Corned Beef. Of course this is a riff on the Low-Carb Fried Cabbage with Bacon that’s so good (and perfect right now while cabbage is so cheap.)
For this easy corned-beef and cabbage dinner you only need about half a pound of leftover corned beef plus an onion, a small head of cabbage, olive oil (or bacon fat), and a little salt and pepper, and it can be on the table in about 20 minutes! I know not everyone enjoys cabbage or corned beef, but if you’re a fan of those ingredients like I am, I bet you’ll love Low-Carb Fried Cabbage with Corned Beef for a quick dinner!
Cut up a large onion into slivers and coarsely chop a medium head of cabbage. Heat olive oil (or bacon grease) in a large frying pan over high heat, add onions, and cook until they’re just starting to brown. While onions cook, chop up the corned beef (or shred apart if you prefer.) When onions are browned, add the cabbage, season with fresh ground black pepper and a little salt, turn heat to medium-high, and cook about 5 minutes, or until the cabbage is starting to soften. Stir the cabbage several times so the edges will brown.
When the cabbage is partly done, add the corned beef. Cook 3-5 minutes more, turning a few times. It’s done when the cabbage is slightly browned on the edges and corned beef is hot.
Serve right away and enjoy! Leftovers can be kept in the fridge and reheated in a hot frying pan, although this is best right when you make it.
More Ideas for Leftover Corned Beef:
The BEST Low-Carb Corned Beef Recipes ~ Kalyn’s Kitchen
Corned Beef and Dubliner Omelet ~ Real Housemoms
Leftover Corned Beef Low-Carb Reuben Bake ~ Kalyn’s Kitchen
Low-Carb Reuben Burgers ~ All Day I Dream About Food
Leftover Corned Beef Soup with Sauerkraut and Tomatoes ~ Kalyn’s Kitchen
Low-Carb Reuben Cabbage Rolls ~ Sugar-Free Mom
Low-Carb Fried Cabbage with Corned Beef
Make Slow Cooker Corned Beef or Instant Pot Corned Beef to get the leftover corned beef; then for this recipe you only need half a pound of corned beef plus an onion, a small head of cabbage, olive oil (or bacon fat), and a little salt and pepper, and it can be on the table in about 20 minutes!
- 1 large onion, peeled and cut into thin slivers
- 1 medium head of cabbage, coarsely chopped
- 1 T olive oil (You can use bacon grease if you prefer and want a little bacon flavor.)
- 8-10 oz. leftover corned beef, shredded apart or chopped
- fresh ground black pepper and salt to taste (Remember corned beef is salty, so don’t use too much salt.)
- Peel the onion and cut lengthwise into thin slivers. Cut out core from the cabbage and coarsely chop cabbage.
- Heat the olive oil or bacon grease in a large frying pan over high heat. Add the onion and cook just until it starts to brown on the edges, stirring often.
- While onion cooks, shred or chop the corned beef
- After onion is slightly browned, add the chopped cabbage to the frying pan, season cabbage with fresh-ground black pepper and a little salt, turn heat to medium-high, and cook until cabbage has softened and is barely starting to brown, about 5 minutes.
- Add corned beef to the frying pan with the onion and cabbage and cook 3-5 minutes more, or until the cabbage is browned on the edges and the corned beef is heated through.
- Serve hot. Leftovers can be refrigerated and reheated in a hot frying pan.
This recipe created by Kalyn when she had leftovers from Pressure Cooker Corned Beef and cabbage was on sale!All images and text ©
Low-Carb Diet / Low-Glycemic Diet / South Beach Diet Suggestions:
This is a good dish for any low-glycemic or low-carb diet, including Keto. Corned Beef isn’t really recommended for the South Beach Diet, but personally I would ignore that when it’s St. Patrick/’s Day!
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