Easy Filipino Corned Beef and Cabbage
This easy Filipino corned beef and cabbage is a quick, savory stir-fry made with canned corned beef, garlic, onions, and tender-crisp cabbage. It’s budget-friendly, ready in under 30 minutes, and perfect with hot rice or a fried egg.
Servings: 5
Calories: 93kcal
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!
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.
Nutrition
Calories: 93kcal | Carbohydrates: 11.8g | Fat: 2.6g | Saturated Fat: 1.1g | Cholesterol: 14mg | Sodium: 199mg | Potassium: 282mg | Fiber: 4.1g | Sugar: 6.3g | Iron: 1mg
