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Easy Corned Beef & Cabbage

in quick and easy whole grain dairy free gluten free overnight guaranteed classic


Easy Corned Beef & Cabbage Recipe

One thing we really like about this recipe (besides how well it works) is the fact that it makes a relatively small amount of corned beef and cabbage. 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 the original inspiration for this. We've made some changes over the years, but the Globe was a great starting place.

At a glance

2 servings
Nutrition information


Choose your measure:

  • 1 7/8 cups vegetable broth (See "tips", below.)
  • 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, cored and cut into four wedges
  • 1 1/2 cups baby carrots
  • 3/4 to 1 pound baby potatoes, about 1" in diameter, washed (See "tips", below.)
  • 3/4 pound thin-sliced deli corned beef


  1. In a saucepan or deep sauté pan with lid (or electric frying pan), heat the broth, garlic, caraway seeds and pepper to boiling.
  2. Add the cabbage, carrots and potatoes; reduce the heat, and simmer the mixture for about 15 minutes (maybe a bit more), until the vegetables are fork-tender.
  3. 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, until the corned beef is heated through.
  4. 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.

Nutrition Information

  • Serving Size 1/2 of recipe, 840g
  • Servings Per Batch 2 servings.
Amount Per Serving:
  • Calories 687 cal
  • Calories from Fat
  • Total Fat 34g
  • Saturated Fat
  • Trans Fat
  • Cholesterol 167mg
  • Sodium 2362mg
  • Total Carbohydrate 60g
  • Dietary Fiber 13g
  • Sugars
  • Protein 38g

* The nutrition information provided for this recipe is determined by the ESHA Genesis R&D software program. Substituting any ingredients may change the posted nutrition information.