Corned beef and cabbage

SmartPoints® value per serving
Total Time
5 hr 9 min
9 min
5 hr
Mustard is the condiment of choice to serve with this Irish favorite, and the Irish know just the kind of mustard to use. A tablespoon, or two, of mustard should be enough to accompany this amount of food. For the tamer palate, serve a prepared mustard such as Dijon. This slow cooker version couldn’t be easier to assemble and cook. To save precious time in the morning, place all the ingredients in the insert of the slow cooker the night before and refrigerate. In the morning, you’ll only need pop the insert into the slow cooker and plug it in.


Uncooked onion(s)

2 large, sliced

Garlic clove(s)

2 medium clove(s), chopped

Corned beef brisket

1¾ pound(s), lean, trimmed of all visible fat

Uncooked carrot(s)

3 medium, cut into 2-inch chunks

Uncooked potato(es)

3 medium, all-purpose, peeled and cut into 2-inch chunks

Cooked green cabbage

1 pound(s), cored and cut into 8 wedges

Reduced-sodium chicken broth

1¼ cup(s)


  1. Place the onions and garlic in a slow cooker. Place the corned beef on top of the onions. Arrange the carrots and potatoes around the meat. Place cabbage wedges on top of vegetables. Pour the broth over and around the vegetables. Cover and cook until the meat and vegetables are fork-tender, 4–5 hours on high or 8–10 hours on low.
  2. Transfer the corned beef to a platter and cut into slices. With a slotted spoon, lift the vegetables from the broth and place around the meat. Yields 1/8 of dinner per serving.