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
• 2 tablespoons mustard
• 2 tablespoons Dijon Mustard
• 2 tablespoons Honey
• 2 tablespoons brown sugar
• Season packet (optional)
• Whole cloves (optional)
• Water (for blanching)
Fried Cabbage
• 2 Tbsp olive oil
• 1 onion, chopped
• 3 garlic cloves, minced
• 1 head cabbage, sliced
• Salt to taste
• Pepper to taste
•Cayenne pepper to taste (optional)
Instructions
Prepare the Corned Beef
Step 1 — Remove excess salt
Rinse corned beef with cold water in the sink and discard or reserve the spice packet.
Dry with paper towels
Preheat oven to 350°F.
Set in roasting pan lined with foil fatty side up
Step 2 — Season
Mix together
2 Tbsp Mustard
2 Tbsp dijon Mustard
2 Tbsp Honey
2 Tbsp brown sugar
Spread honey mustard mix over the top.
sprinkle with cloves or add season packet
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.
Open foil.
Spread a little more honey mustard if desired.
Broil 2–3 minutes until bubbly and lightly browned.
Step 5 — Rest & Slice
Discard cloves.
Slice diagonally against the grain into 1/2-inch slices
Rest 5–10 minutes.
.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 🤍
