Corned Beef and Cabbage

Prep 10 min

|

Cook 490 min

|

Ready in 500 min

This simple corned beef and cabbage recipe is the perfect way to celebrate St. Patrick's Day—or any day!

Ingredients

    Corned Beef & Vegetables
  • 2–3 lbs (1–1½ kg) corned beef brisket
  • 1 medium onion, peeled and chopped
  • 2   carrots, peeled and chopped
  • 1 lb. (450 g) small red potatoes (about 6), quartered
  • 3 cups (750 mL) water
  • 1 tbsp (15 mL) Rosemary Herb Seasoning Mix, divided
  • ½   green cabbage, cut into wedges
    Sauce
  • 1 container (7.5 oz/212 g) chive & onion cream cheese, softened
  • ¼ cup (60 mL) milk
  • 3 tbsp (45 mL) prepared horseradish

Directions

  1. Trim any excess fat from the brisket and place in the Rockcrok® Dutch Oven.

  2. Add the vegetables, water, and seasoning mix.

  3. Place the Dutch oven in the Rockcrok® Slow Cooker Stand and cook on LOW for 8 hours

  4. Transfer the beef to a cutting board. Add the cabbage to the Dutch oven and microwave for 8–10 minutes, or until the cabbage is tender. Slice the corned beef.

  5. In a small mixing bowl, combine all of the ingredients for the sauce. Serve with the corned beef and vegetables.

Yield:

  • 8–10  servings

Nutrients per serving:

U.S. nutrients per serving: Calories 380, Total Fat 27 g, Saturated Fat 10 g, Cholesterol 90 mg, Sodium 1,860 mg, Carbohydrate 12 g, Fiber 2 g, Sugars 5 g (includes 0 g added sugars), Protein 23 g

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