“This corned beef and cabbage recipe is quick and easy. A no-fuss meal, that's great for St. Patrick's Day or a weeknight family dinner.” - by Trisheee
Ingredients
Adjust Servings
Original recipe yields 6 servings
Directions
- Place onion, potatoes, and carrots in a 5-quart slow cooker. Combine water, garlic, bay leaf, sugar, vinegar, and contents of spice packet in a small bowl; pour over vegetables. Top with brisket and cabbage.
- Cover and cook on Low until meat and vegetables are tender, 8 to 9 hours. Remove bay leaf before serving.
Nutrition
Amount Per Serving (6 total)
- Calories
- 647 cal
- 32%
- Fat
- 34.3 g
- 53%
- Carbs
- 45.8 g
- 15%
Based on a 2,000 calorie diet
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Reviews (21)
Rate This Recipe
"This is the first corned beef and cabbage recipe I have ever made. It was so good that I have no need to ever try another. Besides the fact that it was very easy to make, it tastes amazing! My boyfrie..." See morend says it is his new favorite dish. The only thing I would recommend is to trim the majority of fat off of the brisket because it tends to either stay on the meat, or melt off into your vegetables."
Smartyounglady
"Served this last night to husband and guests. Delicious! This will be my go-to recipe for corned beef! The only thing I will change is to steam the cabbage separately to retain the pretty green color,..." See more as putting it in the crock-pot made it an ugly brown (Tasty though!) Thank you for this wonderful recipe!"
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