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corned-beef-and-cabbage-recipe

Corned Beef and Cabbage Recipe

A classic dish perfect for St. Patrick's Day or any time you crave a hearty meal.
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Preparation Time: 20 minutes
Cook Time: 3 hours
Total Time: 3 hours 20 minutes
Course: Main Course
Cuisine: Irish
Servings: 6 servings
Calories: 500 kcal

Ingredients 

Main Ingredients

  • 3 pounds corned beef brisket
  • 10 cups water
  • 1 large onion quartered
  • 6 whole carrots peeled and cut into 2-inch pieces
  • 1 head cabbage cut into wedges
  • 1 teaspoon black peppercorns
  • 3 whole bay leaves

Instructions 

  1. Place corned beef in a large pot or Dutch oven and cover with water. Add the spice packet that came with the corned beef, peppercorns, and bay leaves.
  2. Bring to a boil, then reduce to a simmer. Cover and cook for 2 hours.
  3. Add the onions and carrots. Simmer for another 30 minutes.
  4. Add the cabbage and cook for an additional 15-20 minutes until the cabbage is tender.
  5. Remove the corned beef and let it rest for 10 minutes before slicing. Serve with the vegetables.

Nutritional Value

Calories: 500kcal | Carbohydrates: 15g | Protein: 30g | Fat: 35g | Saturated Fat: 12g | Cholesterol: 100mg | Sodium: 1500mg | Potassium: 800mg | Fiber: 5g | Sugar: 6g | Vitamin A: 500IU | Vitamin C: 60mg | Calcium: 100mg | Iron: 4mg

Keywords

Cabbage, Corned Beef, St. Patrick's Day
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