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.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

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

My Personal Notes

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How did you like this recipe?

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.

That's it — enjoy your meal!

Corned Beef and Cabbage

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions