Corned Beef and Cabbage


by: Mommy_loves_to_cook

This is a simple recipe that really has a really have a good taste. Courtesy of Rachael Ray Show


Adjust your ingredient quantities here. Simply enter how many servings you need, and the ingredient quantity will update accordingly!

serves: 6

2 packages corned beef in brine

2 leaves fresh bay

6 carrots, peeled and halved across

Celery heart, trimmed and halved across

4 small to medium yellow onions, halved

6 whole russet potatoes, peeled or Yukon gold potatoes, unpeeled

2 tablespoons EVOO - Extra Virgin Olive Oil


1 teaspoon sugar, divided

1 head cabbage, cut into 6 wedges

Nutrition Facts
Corned Beef and Cabbage

Servings Per Recipe: 6

Amount per Serving

Calories: 69

  • Total Fat: 1.7 g
  •     Saturated Fat: 0.3 g
  •     Trans Fat: 0 g
  • Cholesterol: 0 mg
  • Sodium: 50.4 mg
  • Total Carbs: 12.7 g
  •     Dietary Fiber: 5.5 g
  •     Sugars: 6.7 g
  • Protein: 3.4 g

how is this calculated?

Download Nutrition Facts Widget Code


1.  In a large Dutch oven, place the corned beef, bay leaves and brine from the package and cook according to package directions.

2.  About 45 minutes before the meat is done, add carrots, celery heart, onions and potatoes to another Dutch oven, add 2 inches of water, a drizzle of EVOO, some salt and a sprinkle of sugar. Top with cabbage, another drizzle of EVOO, salt and another sprinkle of sugar. Cover the pot, bring to a boil, reduce to low and steam for 45 minutes. Platter the vegetables alongside sliced corned beef.

related recipes