Corned Beef and Cabbage II

Corned Beef and Cabbage II


"My mother has been making corned beef and cabbage this way for years. She has no idea where the recipe came from but it is absolutely the best. Easy and quick...Enjoy!"

Ingredients 4 h 15 m {{adjustedServings}} servings 482 cals

Serving size has been adjusted!

Original recipe yields 8 servings



Amount per serving ({{servings}} total)

  • Calories:
  • 482 kcal
  • 24%
  • Fat:
  • 34.1 g
  • 52%
  • Carbs:
  • 16.9g
  • 5%
  • Protein:
  • 27.5 g
  • 55%
  • Cholesterol:
  • 134 mg
  • 45%
  • Sodium:
  • 1680 mg
  • 67%

Based on a 2,000 calorie diet

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  1. Preheat the oven to 300 degrees F (150 degrees C). Line a 9x13 inch roasting pan with aluminum foil, leaving enough extra extending over the sides to cover and seal in the roast.
  2. Rinse the brisket, and pat dry. Rub with pickling spice, and place in the prepared roasting pan. Arrange celery, orange and onion slices on and around the roast. Pour in 1/2 cup of water, and wrap aluminum foil up over the roast tightly, making sure the ends are sealed.
  3. Bake for about 4 hours in the preheated oven, or until meat is tender.
  4. About 45 minutes before the roasts time is up, heat 3 tablespoons of margarine and 1/4 cup of water in a large pot. Add cabbage and apples, cover, and simmer over low heat for about 30 minutes. Occasionally shake the pot so that nothing sticks to the bottom. Serve with remaining margarine and sliced corned beef.
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Reviews 185

  1. 207 Ratings


Using several of the suggestions, I went with the oven bag and turned the heat down to 250 degrees. I placed everything in a turkey sized bag in my roaster (with a little extra water and chopped celery), and after 3 hours, I removed the orange slices. I then added the cabbage, apples, margarine, caramelized onions and several cubed potatoes to the pan and cooked for another 3 hours. There was plenty of liquid in the bag, and everything tasted GREAT. Excellent recipe!


OG 04/01/06 review: This recipe was really great and easy! When we got up to our new cabin the stove wasn't working correctly so I cut the water down to about 1/4 cup or less, and did it in a crock pot for 8 hours on Low. Turned out magnificently! The orange wasn't discernable as a separate taste really (I'm not in the Fruit and Meat camp normally), but imparted a more complex flavor that is indescribable. I only wish I had tried cooking the cabbage with the apple, but I barely remembered to cook the cabbage, the room smelled so great! I served it with mustard. 2007 addendum: Did this again in 2007, rinsed smaller brisket (3.25 lbs.), used included spice pack plus a little more pickling spice, one orange, one onion, celery salt (just two shakes) and 1/4 cup water in the 4 quart crock pot since it is about the same as cooking in a sealed oven...maybe a little moister so you have to cut the water down due to the practically sealed environment. Again I used about 8 hours as the rule, but took it out in 7. Turned out swell again this year! But I must say, please, please get the more expensive cuts without all of the salt, etc.. Otherwise it tends to run a little salty. This year I added a granny smith to the cabbage. It was heavenly! The prep for this is so simple because there's no dicing, just slice ingredients throw it all in the crockpot (shears minutes off wrapping in foil) and plug it in, but don't forget to turn it on!


A great simple recipe for a very tasty Corned Beef and Cabbage. The only thing I did differently was to use a Reynolds Oven bag instead of aluminum foil, and the beef turned out very succulent and tender.