Easy Corned Beef & Cabbage

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Easy Corned Beef & Cabbage

star rating (12) rate this recipe »
Published prior to 2008

One thing I really like about this recipe (besides how well it works) is the fact that it makes a relatively small amount, and I'm not left with tons of sad-looking cabbage and potatoes. If you're a) a member of a 1- or 2-person household, or b) a parent whose children would sooner die than even think about eating anything so disgusting looking and smelling as corned beef and cabbage, then you'll enjoy this recipe.

A recipe that appeared in The Boston Globe long ago was my original inspiration for this. I've made some changes over the years, but I thank the Globe for a great starting place.

one small can (about 14 to 15 ounces) vegetable broth*
2 to 3 cloves of garlic, peeled and sliced
1/2 teaspoon caraway seeds
1/4 teaspoon coarsely ground black pepper
1/2 of a small head of cabbage (about 12 ounces), cored and cut into four wedges
1 1/2 cups (about 8 ounces) baby carrots
3/4 to 1 pound baby potatoes**, about 1 inch in diameter, washed
3/4 pound thin-sliced deli corned beef

*I've tried chicken broth, beef broth and vegetable broth, and in my opinion vegetable is the best choice in this recipe.

**I like to leave the skins on potatoes. If you don't like skins, go ahead and peel them. If you can't find baby potatoes, use about 3 medium or 2 large boiling potatoes, such as Yukon Gold or some other non-Russet variety, cut in about 1 1/2" chunks.

In a saucepan or deep sauté pan with lid (or electric frying pan), heat the broth, garlic, caraway seeds and pepper to boiling. Add the cabbage, carrots and potatoes; reduce the heat, and simmer the mixture for about 15 minutes (maybe a bit more), till the vegetables are fork-tender.

Remove the pan from the heat. Layer the sliced corned beef evenly over the vegetables. Cover the pan, and let it stand for 5 minutes, till the corned beef is heated through.

Arrange the vegetables and corned beef (artfully, if you're into that sort of thing) on a serving platter, and drizzle on some of the pan juices. Serve with butter for the potatoes, and mustard for the corned beef (if, like I do, you have a spouse or other eating partner who wouldn't think of eating corned beef without mustard). Yield: Two very substantial servings, or three regular servings, or two servings with a bit left to fight over the next day.

Nutrition information per serving (1/2 of recipe, 840g): 687 cal, 34g fat, 38g protein, 60g complex carbohydrates, 13g dietary fiber, 167mg cholesterol, 2362mg sodium, 1432mg potassium, 3000RE vitamin A, 103mg vitamin C, 5mg iron, 139mg calcium, 365mg phosphorus.

Reviews

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  • star rating 03/17/2015
  • Bridget_M from KAF Community
  • I made this today for St. Patrick's Day. Used organic cabbage, carrots& potatoes& delicious sliced Boars Head corned beef. Made exact recipe- very easy& delicious with lots of spicy Boars Head Delicatessen style mustard!
  • star rating 03/17/2015
  • Murphy from Alexandria, VA
  • Delicious....my husband is Irish and has fond memories of his Grandmother preparing this meal often. He absolutely loved the recipe and didn't use mustard, he said it didn't need it. Omg I am definitely making this again...thank you for this recipe....loved it myself...
  • star rating 03/15/2015
  • chuck from cleveland ohio
  • while a good "quick" recipe (and no wonder the kids might not like it) other than prepping a small brisket which is also easy..go to a corned beef sandwich shop and just buy a pound or more of their sliced brisket and cook the rest of the food. The deli style pre pack stuff does not have the same taste. Here's a thought...make a brisket..and the vegetables and invite your friends over to share and have them bring the Irish beer. Sounds more fun than sharing with Fbook friends. Interact and enjoy! There won't be any leftovers to worry about either.
  • star rating 03/15/2015
  • Kathy from North Carolina
  • In my household there's only 1 of us that likes corned beef & cabbage. I've avoided making the traditional recipe because of too much leftover. This recipe should be perfect for just one person.
  • star rating 03/15/2015
  • dscsf1 from KAF Community
  • Thank you! Although I enjoy cooking and have a plethora of cook books, there seems to be a dearth of good recipes that address people who live alone. This one fits the bill with manageable leftovers!
  • star rating 03/18/2013
  • Robin from Newport, NY
  • This is an good recipe to print out for the After-I-am-Dead cookbook I am making for my husband. But if he's going to use cold cuts anyway, he might as well use the excellent local kielbasa and make it every month, not just in March.
  • star rating 03/17/2013
  • Bernadette from Demotte, IN
  • There are only 2 of us and this amount is perfect. The only thing I would do differently is rather than buy deli corned beef, purchase a low sodium corned beef brisket and bake low and slow, maybe with an Irish beer, so there would be leftovers for sandwiches or a tasty Reuben. I like corned beef but have to watch my sodium intake and this would allow me the opportunity to splurge once a year.
    What a great idea! Kim@KAF


  • star rating 03/17/2011
  • Sally from Hawaii
  • This was delicious! I enjoyed it more than the traditional brisket recipe!
  • star rating 03/12/2010
  • joshua from kansas city
  • great recipe i dont have time to cook the real deal but this is great and quick thx
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