Corned Beef & Cabbage

Corned Beef and Cabbage healthy

Corned beef and cabbage is a favorite of mine, (as it is for most Americans of Irish decent) and a tradition on St. Patrick’s day. It can also be a healthy meal any time of year.

Store bought corned beef has added nitrites and chemicals, but making a homemade version is a tasty and easy option, as long as you have enough time. Once you have the corned beef, the actual dish takes virtually no time to put together!

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Corned Beef & Cabbage
 
Prep time
Cook time
Total time
 
Author:
Recipe type: Main
Cuisine: Irish
Serves: 4
Ingredients
  • Corned Beef and Cabbage Ingredients:
  • 3-4 lb corned beef brisket
  • 3-4 cloves of garlic
  • pepper to taste
  • 1 large head of cabbage
  • 2 onions
  • 2 garlic cloves
  • 1 carrot
  • butter
  • spices to taste
Instructions
  1. Put corned beef in crock pot for 8 hours on low heat with garlic, pepper and enough water to just cover meat.
  2. About half an hour before beef is done, slice carrots, onion, garlic and cabbage.
  3. Saute onions, garlic and carrots in butter in large skillet until somewhat soft
  4. Add cabbage and spices and cook until soft. Add a little corned beef water from the crockpot if it starts to get dry.
  5. Serve the corned beef over the cabbage.

Ever made your own corned beef & cabbage before?

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Reader Comments

  1. Thank you for the mention! I just discovered your blog. It’s a wealth of great information!

  2. Should I use fresh water or the brining solution in the crock pot? Thanks for the recipe 🙂

    • Fresh water… the brining solution will be super salty! Just rinse the brisket well in cool water and then use water in the crock pot.

  3. spices to taste? like salt and pepper?? 🙂 

    • Salt and pepper and caraway, thyme and basil are good but not needed…

  4. Must. Try. Love corned beef but not all those yucky nitrates.

  5. I never join conversations, but this is my first because your recipe gave me the most outstanding, gorgeous meat! its very juicy, its not salty and everyone has complimented me, so i thought i would pass on the compliments. The only thing I did change was that i reserved all the spices from the brine and kept re-using them (i.e. added them when I soaked the meat in fresh water, and then I added them in the pot when I boiled the meat together with a tomato and onion). Its very yummy, thanks so much for sharing such a wonderful recipe.

  6. Hi, I see that you cook it in fresh water, but do you keep the spices? My mom and I love the peppercorns and mustard seeds.

  7. Looking forward to cooking this this weekend – only, do tell, a comment mentioned “brining solution.” I see no brining solution – or soaking – indicated in your directions. What am I missing?

  8. You forgot the taties! I know the carbs aren’t healthy but you can’t celebrate an Irish holiday without taties.