Slow Cooker Corned Beef and Cabbage
Slow cooker corned beef and cabbage without the potatoes and carrots: tender sliced brisket with buttery cabbage wedges and whole grain mustard.
Traditional corned beef and cabbage buries potatoes and carrots in the pot. Leaving them out costs the dish very little, because the tender beef and buttery cabbage were always the best part.
The brisket cooks slowly in beef broth with its spice packet, and the cabbage goes in for the last two hours so it softens without falling apart. Each serving comes to about 6g net carbs.
Why You’ll Love This Slow Cooker Corned Beef and Cabbage
- Tender, sliceable corned beef with almost no effort.
- Cabbage wedges cook in the beef juices and pick up all that flavour.
- No potatoes or carrots, so it stays low in carbs.
- Leftovers make great breakfast hash with eggs.
What You’ll Need
- Corned beef brisket
- The flat cut slices neatly. It usually comes with a spice packet.
- Green cabbage
- One large head, cut into wedges through the core so they hold together.
- Onion
- Sits under the brisket and flavours the broth.
- Beef broth
- Enough to come two thirds of the way up the meat.
- Whole grain mustard
- For serving.
How This Recipe Comes Together
The brisket is rinsed to take off excess surface salt, then set on the onion in the slow cooker with its spices and broth. It cooks for eight hours on low. For the final two hours the cabbage wedges go in on top with butter, so they steam in the beef juices.
Slow Cooker Corned Beef and Cabbage
- Prep
- 15 MIN
- Cook
- 8 HRS
- Total
- 8 HRS 15 MIN
- Serves
- 8
01Ingredients
02Method
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0 OF 6 DONE03Recipe notes
- 01Per serving: 6g net carbs, 29g protein, 28g fat, 414 calories. Calculated from the ingredient list using USDA data.
04Nutrition
Per serving- Calories
- 414
- Protein
- 29G
- Net carbs
- 6G
- Fat
- 28G
- Fiber
- 3G
Net carbs are total carbs minus fiber. Numbers are estimates from the ingredients listed.
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What to Serve With It
Serve with whole grain mustard or a little horseradish cream. Roasted radishes or cauliflower mash take the place of potatoes.
How to Store and Reheat
Keep sliced corned beef and cabbage in the fridge for up to 4 days. Store the beef in some of the broth to keep it moist. The beef freezes well for up to 3 months; the cabbage is best eaten fresh.
FAQs
Why is my corned beef tough?
It usually needs more time, or it was sliced with the grain.
Can I cook it on high?
About 5 to 6 hours on high works, but low gives a more tender result.
What can I use instead of potatoes?
Halved radishes added with the cabbage turn mild and tender.
Crockpot & Slow Cooker
Crockpot & Slow Cooker
Crockpot & Slow Cooker
