Saint Patrick’s day is nearly here. That means corned beef and cabbage is on our menu. I know it’s not traditional Irish fare, but it’s an American tradition. Do you know what’s better than corned beef and cabbage? Corned beef and cabbage cooked in the slow cooker. It’s simple, delicious, and easy to prepare. Because corned beef brisket is a tougher cut of meat, it lends itself well to preparation in the slow cooker. Did I mention that it’s delicious?
First, the corned beef beef is placed in the slow cooker and almost completely covered with water.
Place chunks of potatoes and carrots on top of the corned beef brisket, then place the lid on top and turn the slow cooker to low for 8 – 10 hours or high for 4 – 5 hours.
One to two hours before serving, place wedges of cabbage on top of food in slow cooker. One hour gave us crisp tender cabbage. If you like your cabbage more tender, allow it to steam longer. 
Remove vegetables from slow cooker and place on a serving plate. Season, to taste, with salt, pepper, and butter. Thinly slice the corned beef and serve it alongside the vegetables and enjoy!
Give our recipe for Slow Cooker Corned Beef and Cabbage a try and let us know what you think by leaving a comment below.
Thanks for visiting Patty Cake’s Pantry.
- 1 large onion, thinly sliced
- 1 (4 pound) corned beef brisket with seasoning packet
- 6 russet potatoes, cut into 4 - 6 chunks
- 7 carrots, cut into thirds
- 1 head of cabbage, cut into wedges
- Place onion in the bottom of the slow cooker.
- Place corned beef brisket, fat side up into the slow cooker on top of the onion.
- Add any liquid from the corned beef packaging into the slow cooker, too..
- Sprinkle seasoning packet on top of corned beef.
- Add water to slow cooker to nearly cover corned beef.
- Arrange potatoes on top of meat.
- Arrange carrots on top of potatoes.
- Place lid on slow cooker.
- Cook on High for 5 - 6 hours or Low for 8 - 10 hours.
- One to two hours before serving, place cabbage wedges on top of the contents of the slow cooker. (The slow cooker will be very full.)
- Replace lid and allow to cook until cabbage is desired tenderness. (1-2 hours)
- Remove vegetables from slow cooker and season with salt, pepper, and butter.
- Slice corned beef and serve with the seasoned vegetables.
| Nutrition Facts |
| Amount Per Serving |
|
Calories 437
|
|
% Daily Value
|
|
Total Fat 22.9g
35%
|
|
Saturated Fat 9.8g
49%
|
|
Trans Fat 0.0g
|
|
Cholesterol 113mg
38%
|
|
Sodium 1654mg
69%
|
|
Total Carbohydrates 29.8g
10%
|
|
Dietary Fiber 6.2g
25%
|
|
Sugars 6.5g
|
|
Protein 27.9g
|
|
Vitamin A 144%
Vitamin C 91%
|
|
Calcium 7%
Iron 60%
|
What a great simple and straightforward recipe! I love finding new uses for my slow cooker – one of the handiest kitchen appliances I think.
I love my slow cooker, too. I am trying to create, or recreate, recipes that allow me to prepare a complete meal in the slow cooker, so when I come home from work, dinner can be ready with minimal effort.
Your version looks wonderful. I grew up using apple cider (not spiced, nor vinegar) in place of water for my cooking liquid in corned beef. I don’t always do it, but it does add another dimension of flavor.
Chava, that sounds like a delicious idea. I know that some people use beer for the cooking liquid, but we try to avoid most alcohol when cooking, but the apple cider sounds delicious. I will have to give that a try the next time I make this recipe.
So traditional and festive! I love it! I’ll bookmark this recipe for next St. Patrick’s Day!
I’m glad you like it, but corned beef doesn’t have to be relegated to St. Patrick’s Day. It’s delicious all year. It’s just cheaper in March. 😉