Known as the traditional or classic Irish dish for St. Patrick’s Day, this slow cooker version of corned beef and cabbage is super easy & healthy.
I recently read a an article about the history of corned beef and cabbage that referred to it “as Irish as spaghetti and meatballs”. In short, the story goes that back in the day in Ireland, a common dish to serve for dinner was pork and potatoes.
When the Irish immigrated to America, the working class Irish-Americans started eating corned beef rather than pork because it was more affordable. From there a new tradition was born and pork and potatoes was replaced with corned beef and cabbage. Who knew???
This was a very easy recipe to keep to five or less ingredients because most times corned beef comes with a spice packet. I’m counting those together as one ingredient. I definitely buy corned beef with the spice packet. I’m not even going to pretend like I created my own.
Corned beef is a tougher cut of beef so it needs to cook a little longer than other cuts. I usually cook mine overnight on low for 8-10 hours (mine cooks in 10) and add the cabbage in the morning when I wake up then let it sit on WARM all day. You don’t have to do this. Add the cabbage on top the last 30 minutes or so of cook time.
Your corned beef might cook in 8 hours, it might take 12. It will depend on how your slow cooker heats and how big your corned beef is. You’ll know the meat is done when it’s so tender it should slice very easily when you take it out. I used 4 cups of liquid. I say liquid because sometimes I will use only water and other times half water and half low-sodium broth or even 4 cups of broth.
- 2-3 lb corned beef brisket with spice packet
- 1 head green cabbage, chopped
- 1½ - 2 lbs potatoes or sweet potatoes, chopped or cut in half (depending on size)
- 3-4 medium size carrots, chopped
- 1 onion, chopped
- 4 cups water
- Add potatoes, carrots and onion to bottom of slow cooker.
- Add corned beef brisket on top.
- Pour water on top of all the food.
- Sprinkle spice packet on top of meat and potatoes, vegetables.
- Cook HIGH 4-6 hours or LOW 8-12.
- Add cabbage and cook an 30-45 minutes or until cabbage is tender.
This is whole30 compliant! To make this paleo, use sweet potatoes or even butternut squash. I used a 6-quart slow cooker. If the brisket looks grey when it’s done cooking, don’t fret. It will have a nice, pink center when you slice it. Got leftover corned beef? Make my Slow Cooker Corned Beef & Hash Breakfast Casserole!
The potatoes and carrots stay whole at the bottom. If you over-cook them, they might turn a bit mushy but usually if they’re in the bottom of the slow cooker they should be okay as long at they’re left undisturbed.
Am I the only one that eats corned beef and cabbage only once a year? I actually like it but for some reason I only eat it around St. Patrick’s Day. Anyone else?
This post contains affiliate links. For more about my disclosure policy see here: https://fitslowcookerqueen.com/about/disclosure-policy.