Corned Beef and Cabbage

Here's a slow cooker recipe for corned beef and cabbage, a St. Paddy's Day favorite. But why wait until March? The one-dish dinner recipe will taste great any time of year.

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37 users rated this recipe an average rating of 4.0
Makes:
6 servings
Prep:
15 mins
Cook:
10 hrs to 12 hrs Low or High 5 to 6 hours
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Corned Beef and Cabbage

Ingredients
1
3 pound corned beef brisket with spice packet
1/2
small head cabbage, cut into 3 wedges
4
medium carrots, peeled, and cut into 2-inch pieces
1
medium onion, quartered
2
medium yellow potatoes, cut into 2-inch pieces
1/2
cup water

Directions

  1. Trim fat from meat. If necessary, cut brisket to fit into a 5- to 6-quart slow cooker. Sprinkle spices from packet evenly over meat; rub in with your fingers. Place cabbage, carrots, onion, and potatoes in the slow cooker. Pour water over vegetables. Top with brisket.
  2. Cover and cook on low-heat setting for 10 to 12 hours or on high-heat setting for 5 to 6 hours. Transfer meat to a cutting board. Thinly slice against the grain. Serve vegetables with a slotted spoon. Makes 6 servings.

Nutrition Facts

(Corned Beef and Cabbage)
    Per serving:
  • 457 kcal cal.,
  • 27 g fat
  • (7 g sat. fat,
  • 1 g polyunsaturated fat,
  • 13 g monounsatured fat),
  • 115 mg chol.,
  • 1543 mg sodium,
  • 16 g carb.,
  • 3 g fiber,
  • 7 g sugar,
  • 35 g pro.
  • Percent Daily Values are based on a 2,000 calorie diet
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