Corned Beef and Cabbage Recipe

Name: Corned Beef and Cabbage
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Canola oil spray; 1 medium onion, halved and thinly sliced; 1 celery stalk, thinly sliced; 1/2 to 3/4 pound corned beef from the deli; 1 large russet potato, unpeeled and cut into 1/2-inch cubes; 1 cup sliced carrots; 1/2 head green cabbage, roughly chopped (about 4 cups); 1/4 cup broth (beef, chicken, or vegetable); 1/8 teaspoon allspice; 1/8 teaspoon sea salt, optional; 1/8 teaspoon freshly ground black pepper, optional; 1 bay leaf

Servings: persons

Canola oil spray
1 medium onion, halved and thinly sliced
1 celery stalk, thinly sliced
1/2 to 3/4 pound corned beef from the deli
1 large russet potato, unpeeled and cut into 1/2-inch cubes
1 cup sliced carrots
1/2 head green cabbage, roughly chopped (about 4 cups)
1/4 cup broth (beef, chicken, or vegetable)
1/8 teaspoon allspice
1/8 teaspoon sea salt, optional
1/8 teaspoon freshly ground black pepper, optional
1 bay leaf

1
Preheat the oven to 450F.
2
Spray the inside and lid of a cast-iron Dutch oven with canola oil.
3
Separate the onion slices into half rings and scatter in the pot along with the celery.
4
Add the corned beef, then layer the potatoes and carrots.
5
Pack in as much cabbage as possible to fill the pot.
6
In a measuring cup, mix the broth, allspice, and salt and pepper, if desired, until there are no clumps of spices.
7
Pour the mixture over the cabbage and add the bay leaf.
8
Cover tightly and bake for about 30 minutes, or until 3 minutes after the aroma of a fully cooked meal escapes the oven.
9
Serve immediately.
10
Discard the bay leaf and spoon the juices at the bottom of the pot over each serving.
11
Calories: 298
12
Protein: 17g
13
Carbohydrates: 22g
14
Fat: 16g
15
Cholesterol: 16mg
16
Sodium: 1422mg
17
Fiber: 5g

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: Canola oil spray, 1 medium onion, halved and thinly sliced, 1 celery stalk, thinly sliced, 1/2 to 3/4 pound corned beef from the deli, and more.

Yes, Corned Beef and Cabbage falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Corned Beef and Cabbage

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