Canned Corned Beef and Cabbage
This keto canned corned beef and cabbage is quick, hearty, and budget-friendly, ready in 25 minutes flat.
Servings: 4 servings
Calories: 239kcal
Ingredients
- 1 tablespoon olive oil
- 8 cups sliced cabbage about 1/2 head
- 1/4 cup sliced onion
- 1 clove garlic minced
- 12 ounce canned corned beef
- salt and pepper to taste
Instructions
- Add the oil to a large skillet and heat it over medium heat. Add the cabbage and cook, tirring often. When the cabbage starts to wilt, add the onion and garlic. Continue cooking until the cabbage is soft and tender - about 8 minutes.
- Open the can of corned beef and cube it. Add the cubed corned beef to the cabbage, stirring carefully so you don't crumble the corned beef too much. You only need to heat the corned beef.
- Season with salt and pepper if necessary, and dig in!
Notes
Recipe Card Tips
- Cube the corned beef rather than crumbling it, and add it at the very end for a prettier dish with big, meaty bites.
- Slice the cabbage thin, thinner slices cook down faster.
- This tastes even better the next day, according to a reader who let it sit in the fridge overnight.
Nutrition
Serving: 1.5cups | Calories: 239kcal | Carbohydrates: 9g | Protein: 14g | Fat: 16g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 9g | Cholesterol: 46mg | Sodium: 1061mg | Potassium: 508mg | Fiber: 4g | Sugar: 5g | Vitamin A: 137IU | Vitamin C: 75mg | Calcium: 66mg | Iron: 2mg | Net Carbohydrates: 5g