Make this Irish classic on St. Patrick’s Day or anytime you want a taste of the Emerald Isle.
How To Make Corned Beef and Cabbage
Lightly butter or spray a 5 to 6-quart crockpot; layer potato slices over bottom of pot with carrots.
Place corned beef on vegetables. Slice cabbage into 8 wedges and arrange around meat. Sprinkle with the pepper and add water.
Cover and cook on LOW setting for 7 to 8 hours, until meat and vegetables are tender.
Remove meat to a platter; cover with foil and rest for 10 to 15 minutes before slicing.
- Sugar: 6g
- Calcium: 92mg
- Calories: 539kcal
- Carbohydrates: 46g
- Cholesterol: 92mg
- Fat: 26g
- Fiber: 8g
- Iron: 5mg
- Potassium: 1668mg
- Protein: 31g
- Saturated Fat: 8g
- Sodium: 2122mg
- Vitamin A: 3933IU
- Vitamin C: 131mg
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Corned beef simmered to a tender, added with cabbage, and seasoned with horseradish sauce