This Keto Corned Beef And Cabbage Recipe can be made using leftover corned beef or corned beef picked up from your local deli. Plus, this tasty recipe only calls for 4 basic ingredients and can be on the table in less than 30 minutes!
In a large skillet or dutch oven, add the bacon fat and melt over medium heat. Add the carrots and onion and saute until tender, around 5 minutes.
Add the chopped cabbage and water. Cover, leaving the lid slightly vented, and cook 10 minutes or until cabbage is mostly tender but still has a slight bite to it. Stir occasionally as needed.
Cut the corned beef into bite-sized pieces and add to the skillet. Cover, leaving the lid slightly vented, and cook until the beef is heated through and the cabbage is tender - around 3 minutes.
Season with salt, pepper, and celery seed powder. Taste and adjust seasonings as needed.
Serve drizzled with Keto Thousand Island Dressing.
Leftover without dressing can be stored in the fridge for 2 to 3 days.
Nutrition Facts do not include dressing. To reduce the carbs only use ½ head of cabbage, which would make each serving have 5 net carbs. However, the serving size of ¼ of the recipe wouldn't be quite as large.
When buying corned beef from the deli, have it cut on the thicker side - from a three to a five.
I recommend using bacon fat because it adds great flavor! If you don't have bacon fat though, you can sub butter or avocado oil.
Even though this can be eaten plain, I recommend serving it with Keto Thousand Island Dressing! It adds a little something extra and takes the dish to the next level.