Corned Beef and Cabbage Baked
Baked Corned Beef & Fried Cabbage
Pink Clover Cottage Meals
A Little Note from My Kitchen
This is one of those meals that fills the house with comfort. Tender corned beef, a sweet and savory glaze, and cabbage cooked low and slow. Simple, hearty, and made for gathering around the table.
Ingredients
Baked Corned Beef
• 3 pounds corned beef brisket
• 1/4 cup hot sweet honey mustard
• 2 tablespoons brown sugar
• Season packet (optional)
• Whole cloves (optional)
• Water (for blanching)
Fried Cabbage
• 2 Tbsp olive oil
• 1 onion, chopped
• 1 garlic clove, minced
• 1 head cabbage, sliced
• Salt to taste
Instructions
Prepare the Corned Beef
Step 1 — Remove excess salt
Rinse corned beef and discard or reserve the spice packet.
Place fat side up in a pot and cover with water.
Bring to a boil, then discard water.
Repeat once more to remove additional salt if desired.
Step 2 — Season
Preheat oven to 350°F.
Lay corned beef fat side up on heavy-duty foil.
Insert cloves if using.
Spread 1/4 cup honey mustard over the top.
Sprinkle 2 tablespoons brown sugar evenly.
Step 3 — Wrap & Bake
Wrap foil loosely to create a pouch to catch juices.
Place in roasting pan.
Bake for 2 hours at 350°F.
Step 4 — Glaze & Broil
Open foil.
Spread a little more honey mustard if desired.
Broil 2–3 minutes until bubbly and lightly browned.
Step 5 — Rest & Slice
Rest 5–10 minutes.
Discard cloves.
Slice diagonally against the grain into 1/2-inch slices.
Serve warm.
Fried Cabbage
Step 1 — Sauté onions & garlic
Heat olive oil in a large pan.
Cook onions a few minutes, then add garlic.
Step 2 — Cook cabbage
Add cabbage in batches.
Sprinkle salt and coat with oil.
Spread evenly and let it brown before stirring.
Flip and scrape browned bits.
Cook until tender and caramelized.
🍽 Servings
4–6 servings
Prep Time
About 2 hours 40 minutes
Rhonda Belinda Notes
For extra tenderness:
Bake 4 hours at 250°F for fork-tender corned beef.
This is one of those meals that tastes like home.
Love grows here 🤍
