Pan method — keeps the corned beef juicy and caramelizes the edges for that homestyle flavor.
Corned Beef Cabbage w/ Corn Bread and Seasonal Veggies
Meal credits 1
Keto Option Available
Tender corned beef simmered with cabbage and spices, served with a soft slice of cornbread and fresh seasonal veggies. A hearty, comforting island twist on the classic comfort meal.
Ingredients
Corned Beef, Potatoes, Corn Meal, Carrots, Celery, Cabbage, Salt, Pepper, Seasoning, Zucchini, Asparagus, Garlic, Ghee Butter and Honey.
| Nutrient | Unit | Value | Keto / Paleo |
|---|---|---|---|
| Calories | kcal | 615 | 411 |
| Fat | Grams | 30 | 23 |
| Carb | Grams | 57 | 17 |
| Protein | Grams | 30 | 27 |
Heating Instructions
Serve with a pat of butter on the cornbread or drizzle of honey. Add a dash of mustard or hot sauce to the beef for a savory kick.
Heat 2½–3½ minutes on medium-high, covered or vented. Remove cornbread before heating. Add cornbread back after heating.
Remove cornbread. Preheat to 370°F. Heat corned beef, cabbage, and veggies 5–6 minutes until hot. Warm cornbread separately for 30 seconds.
Remove cornbread. Preheat to 375°F. Place corned beef, cabbage, and veggies in an oven-safe dish, cover with foil, heat 12–14 minutes. Warm cornbread separately last 2 minutes uncovered.
Remove cornbread. Heat 1 tsp butter or oil in a pan on medium. Add corned beef, cabbage, and veggies, sauté 3–4 minutes until hot. Warm cornbread in a dry pan for 30–45 seconds.