Crock Pot Corned Beef and Cabbage Recipe
Learn how to make traditional Crock pot corned beef and cabbage that is so tender and flavorful. Everything you need for a great meal is in the slow cooker.
Servings: 6
Cost: $28.44 Recipe, $4.74 per Serving
Ingredients
- 4 lbs corned beef brisket
- 3 carrots peeled and cut into large chunks
- 1 lb small yellow potatoes halved
- ½ head green cabbage cut into wedges
- 3 cups water
- 4 tablespoons butter
- 2 teaspoon minced garlic
- 1 tablespoon chopped parsley
- 1 teaspoon salt
- 1 teaspoon pepper
- grainy mustard for serving optional
Instructions
- Remove the 4-pound corned beef brisket from the package and reserve the seasoning packet.
- Place the corned beef brisket in the slow cooker with the fat side facing up.
- Add 3 peeled and chunked carrots, 1 pound halved small yellow potatoes, 3 cups water, and the seasoning packet from the corned beef package.
- Cover and cook on Low for 6 hours.
- Add ½ head green cabbage cut into wedges on top of the corned beef.
- Cover and continue cooking on Low for 2 additional hours.
- Carefully remove the cabbage, corned beef, potatoes, and carrots from the slow cooker.
- Slice the corned beef against the grain.
- In a small microwave-safe bowl, combine 4 tablespoons butter, 2 teaspoons minced garlic, 1 tablespoon chopped parsley, 1 teaspoon salt, and 1 teaspoon pepper.
- Microwave in 30-second intervals until the butter is melted. Stir to combine.
- Drizzle the garlic butter mixture over the carrots, potatoes, and cabbage.
- Arrange the sliced corned beef and vegetables on a serving platter.
- Serve with grainy mustard on the side, if desired.
Nutrition
Calories: 743kcal | Carbohydrates: 17g | Protein: 48g | Fat: 53g | Saturated Fat: 19g | Cholesterol: 183mg | Sodium: 4183mg | Potassium: 1437mg | Fiber: 5g | Sugar: 4g | Vitamin A: 5403IU | Vitamin C: 120mg | Calcium: 90mg | Iron: 8mg
