Zesty Corned Beef and Savoy Cabbage Skillet

🕒 Prep: 10 min
🔥 Cook: 30 min
🍽 Serves: 4
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This Zesty Corned Beef and Savoy Cabbage Skillet is the perfect way to warm up on a chilly evening. Combining the savory, rich flavors of corned beef with the light, crisp taste of Savoy cabbage, it’s a dish that comes together quickly yet feels hearty and satisfying.

Ingredients for Zesty Corned Beef and Savoy Cabbage Skillet

Corned beef brings an unmistakable savoriness and depth, perfect for a cozy meal. Savoy cabbage adds a tender, slightly sweet contrast that lightens the dish. Olive oil ensures a nice sear on the beef, enhancing its flavor. The whole grain mustard provides a tangy kick that complements the beef beautifully. A touch of apple cider vinegar adds brightness and helps balance the dish. Chicken broth acts as a gentle, flavorful base to bring everything together. Finally, caraway seeds add a subtle anise-like flavor that pairs wonderfully with both cabbage and beef.

Tips & Tricks

  • Pre-slice your cabbage and beef to make cooking even quicker.
  • Use a cast-iron skillet for even heat distribution and better browning.
  • If the cabbage seems dry during cooking, add a splash more chicken broth.

Serving Suggestions

This dish pairs wonderfully with some crusty bread to soak up the juices. For a complete meal, serve alongside roasted potatoes or a fresh green salad with a light vinaigrette.

Frequently Asked Questions

Can I use another type of cabbage?
Yes, you can substitute with regular green cabbage or Napa cabbage, though the texture and flavor will vary slightly.
What if I can't find corned beef?
You can use thick-cut deli corned beef or even leftover corned beef from another meal.

Zesty Corned Beef and Savoy Cabbage Skillet Recipe Walkthrough

Start by heating up a tablespoon of olive oil in a large skillet over medium heat. You want the oil to shimmer slightly, indicating it's hot enough to sear. Add the sliced corned beef in a single layer. Sear it until it's nicely browned, which should take about five minutes. Browning adds great flavor, so don’t rush it.

Next, toss in the sliced Savoy cabbage. Give it a good stir so it mixes with the beef and oil. Cook it just until it starts to wilt, about three minutes. The cabbage should soften but still retain some of its crunch for texture.

While the cabbage cooks, whisk together the whole grain mustard, apple cider vinegar, and chicken broth in a small bowl. This mixture is your flavor powerhouse, bringing tang and moisture to the dish.

Pour the mustard mixture over the beef and cabbage. Stir well to ensure everything is evenly coated. Sprinkle in the caraway seeds along with some salt and pepper to taste. The key here is to season gradually and adjust according to your preference.

Cover the skillet and reduce the heat to low. Let it simmer for about 15 minutes. This allows the flavors to meld beautifully and the cabbage to become tender.

Once done, serve it hot, perhaps garnishing with an extra drizzle of mustard if you like a bit more zing.

Why You'll Love This Recipe

  • Quick and easy one-pan meal, perfect for busy weeknights.
  • Combines savory, tangy, and slightly sweet flavors that delight the palate.
  • Uses simple, accessible ingredients with minimal prep.
  • Hearty and comforting, yet still light enough for a healthy dinner.

Ingredients

1 lb corned beef
1 medium Savoy cabbage, sliced
1 tbsp olive oil
2 tbsp whole grain mustard
1 tbsp apple cider vinegar
1/2 cup chicken broth
Salt to taste
Pepper to taste
1 tsp caraway seeds

Step-by-step Instructions

1. Heat olive oil in a large skillet over medium heat.
2. Add slices of corned beef and sear until browned, about 5 minutes.
3. Stir in sliced Savoy cabbage and cook until slightly wilted, about 3 minutes.
4. In a small bowl, whisk together mustard, apple cider vinegar, and chicken broth.
5. Pour the mustard mixture over the beef and cabbage, stirring well to coat.
6. Add caraway seeds, salt, and pepper to taste.
7. Cover and simmer on low heat for 15 minutes or until cabbage is tender and flavors are melded.
8. Serve hot, garnished with additional mustard if desired.

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