This easy Filipino corned beef and cabbage recipe is proof comfort food doesn’t have to be heavy or time-consuming. It uses canned corned beef for speed, swaps potatoes for cabbage, and delivers big, savory flavor in under 30 minutes.
Whether you call it corned beef Filipino style or classic pinoy corned beef, this dish is budget-friendly, pantry-ready, and perfect for busy weeknights or breakfast with rice and eggs.
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On nights when my kids want classic corned beef and potatoes, I make that then sneak a scoop for my own cabbage version.
For breakfast, we keep it classic with longganisa, tocino, and fried rice, plus warm pandesal. And if I’m feeling extra, taho is the sweet little bonus.
Jump to:
- What Is Filipino Corned Beef and Cabbage
- Why You’ll Love This Filipino Corned Beef and Cabbage
- Ingredients You'll Need
- Easy Swaps & Add-Ins
- Quick Tips
- How to Make Corned Beef and Cabbage
- 🌶️Make it Spicy!
- Perfect Sides and Pairings
- Recipe FAQs
- More Breakfast Ideas
- More Filipino Recipes
- Did you try this recipe?
- Recipe
- Easy Filipino Corned Beef and Cabbage
What Is Filipino Corned Beef and Cabbage
Filipino corned beef and cabbage is a simple stir-fry made with canned corned beef, garlic, onions, and sliced cabbage. Unlike the Irish-style version with potatoes, the Filipino version is quicker, more savory, and meant to be eaten with rice.
It’s commonly served for breakfast with eggs, but it works just as well for lunch or dinner especially when you want something cozy without feeling weighed down.
Ingredients You'll Need
- Canned corned beef – savory, rich, and ready to go
- Green cabbage – adds crunch and balance
- Garlic & onion – the flavor base
- Salt & pepper – simple but essential
- Sugar (optional) – just enough to round things out
Easy Swaps & Add-Ins
- Use spicy corned beef for heat
- Add eggs to turn it into breakfast
- Toss in bell peppers for color
Quick Tips
- Don’t overcook the cabbage — you want it tender, not mushy
- Break up the corned beef gently so it stays chunky
- Taste before adding salt (some canned beef is salty)
- This reheats great for next-day rice bowls
How to Make Corned Beef and Cabbage
- Heat a large skillet or frying pan over medium heat. Add a bit of cooking oil if needed. Sauté the minced garlic and chopped onion until softened and fragrant, about 2-3 minutes.
- Add the canned corned beef to the skillet. Break it up with a spatula or fork and cook for about 2-3 minutes, stirring occasionally, until lightly browned.
- Add the thinly sliced cabbage to the skillet. Stir well to combine with the corned beef mixture. Cook, stirring occasionally, until the cabbage starts to wilt and soften, about 5-7 minutes.
- Season with salt and pepper to taste. If desired, add a teaspoon of sugar to balance the flavors (optional).
- Once the cabbage is tender and cooked to your liking, remove from heat. Serve hot as a main dish with white rice or as a side dish.
🌶️Make it Spicy!
Instead of regular corned beef, opt for the spicy Delimondo corned beef variant or enhance the dish with chopped chili for an extra kick of heat and bold flavor. This variation adds a fiery twist to the classic corned beef and cabbage, perfect for spice enthusiasts like me!
Perfect Sides and Pairings
- Steamed Jasmine Rice
- Garlic Fried Rice
- Fried Eggs or Jammy Eggs
- Atchara (Pickled Papaya)
- Sautéed Vegetables
- Pandesal
- Tomato and Cucumber Salad
- Lumpiang Shanghai
Recipe FAQs
Filipino corned beef is typically canned beef cooked with garlic and onions, often served with rice and eggs.
Yes — especially as a quick stir-fry. The Filipino version is lighter and faster than the traditional potato-based dish.
You can, but it will take much longer. This recipe is designed for canned corned beef.
Store in an airtight container in the fridge for up to 3 days. Reheat gently on the stove.
This Filipino corned beef and cabbage combo is proof comfort food doesn’t have to be complicated or heavy. It’s fast, flavorful, and totally adaptable — whether you’re craving simplicity or want to riff into corned beef rice, hash, or breakfast bowls.
More Breakfast Ideas
Looking for other recipes like this? Try these:
More Filipino Recipes
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Recipe
Easy Filipino Corned Beef and Cabbage
Equipment
- 1 wok or pan
Ingredients
- ¾ cup Canned Corned Beef
- 1 head whole cabbage Cabbage chopped
- 4 cloves Garlic crushed
- 1 cup onion chopped
- Seasoning: Salt pepper to taste
- ½ teaspoon Sugar/ sugar substitute optional
- 2 tablespoon olive oil or any cooking oil
Instructions
- Heat a large skillet or frying pan over medium heat. Add a bit of cooking oil if needed. Sauté the minced garlic and chopped onion until softened and fragrant, about 2-3 minutes.4 cloves Garlic, 1 cup onion, 2 tablespoon olive oil or any cooking oil
- Add the canned corned beef to the skillet. Break it up with a spatula or fork and cook for about 2-3 minutes, stirring occasionally, until lightly browned.¾ cup Canned Corned Beef
- Add the thinly sliced cabbage to the skillet. Stir well to combine with the corned beef mixture. Cook, stirring occasionally, until the cabbage starts to wilt and soften, about 5-7 minutes.1 head whole cabbage Cabbage
- Season with salt and pepper to taste. If desired, add a teaspoon of sugar to balance the flavors (optional).Seasoning: Salt, ½ teaspoon Sugar/ sugar substitute
- Once the cabbage is tender and cooked to your liking, remove from heat. Serve hot as a main dish with rice or as a side dish. Enjoy your canned corned beef and cabbage!
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Notes
- Corned beef brand matters: Some canned corned beef is saltier than others. Taste before adding extra salt.
- Don’t overcook the cabbage: You want it tender with a little bite, not mushy.
- Make it breakfast-ready: Top with a fried egg or serve alongside garlic fried rice.
- Spicy version: Use spicy canned corned beef or add chopped chilies or chili oil.
- Storage: Store leftovers in an airtight container in the fridge for up to 3 days. Reheat gently on the stovetop.
- Serving tip: This is best served hot with steamed rice to soak up all the savory juices.
Thank you for your feedback 😊