Photo of Corned Beef and Cabbage with Red Potatoes by WW

Corned Beef and Cabbage with Red Potatoes

Points® value
Total Time
1 hr 20 min
25 min
55 min


Uncooked lean beef round

16 oz

Table salt

½ tsp(s)

Black pepper

½ tsp(s)

Mustard seed

1 tbsp(s)

Ground cinnamon

½ tsp(s)

Ground ginger

½ tsp(s)

Ground allspice

½ tsp(s)

Coriander seeds

½ tsp(s)

Ground cloves

½ tsp(s)

Bay leaf

2 leaf/leaves

Uncooked red potato

1 pound(s), halved


16 baby

Uncooked cabbage (all varieties)

2 pound(s), cut into wedges


  1. Coat beef all over with salt and pepper and place in a large stockpot; pour over enough water to cover. Add seasonings and bay leaves, stir to coat, and set pan over high heat. Bring to a boil. Reduce heat to medium-low, cover and simmer 40 minutes.
  2. Add potatoes, carrots and cabbage and return to a boil. Reduce heat to medium, partially cover and boil, until vegetables and beef are fork-tender, about 10 minutes. Drain water from meat and vegetables, reserving 1 cup of liquid; discard bay leaves.
  3. Thinly slice meat against the grain and serve with vegetables. Pour some reserved cooking liquid over each serving.
  4. Serving size: 3 oz meat, 1 1/2 c vegetables and 1/4 c cooking liquid