When Corned Beef Sinigang became popular, I knew that Corned Beef soups can work. We were so used to corned beef stir-fried that we didn’t realize that it works well as soup too! So when I discovered this recipe of Corned Beef with Cabbage & Potatoes, I said to myself that I have to try it!
The dish sounded a bit odd but it was actually quite delicious! I have a bit of a bias with Palm corned beef as it’s the corned beef brand I love the most. So if you’re going to follow this recipe, best to use Palm corned beef to ensure success, hehe!
Corned Beef with Cabbage & Potatoes
- 12 ounce Corned Beef
- 1 piece potato cubed
- 1/2 piece cabbage chopped
- 1 piece onion chopped
- 4 cloves garlic crushed
- 2 cups beef broth
- 3 tbsp olive oil
- 2 tbsp parsley chopped
- salt to taste
- pepper to taste
Heat oil in a wok.
Add garlic and onions. Saute until onions are translucent in color
Add corned beef. Saute for another 3 minutes.
Add beef broth. Let boil.
Add potatoes and cabbage. Cover wok and continue to cook for 10 minutes.
Add parsley, salt & pepper. Stir ingredients.
Serve on bowls and enjoy!
Inspired by Panlasang Pinoy
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