Corn Beef and Cabbage

Cabbage with beef wash one of my favorites me and my kids would eat as they were growing up. Now they feed their family beef and cabbage dishes like this. Old memories and comfort food at it's best!!!

The key here is cooking the meat and vegetables separately. This is how the Irish Pubs and restaurants do it. This helps to retain all the unique and original flavors of each part of the meal. Throw away the seasoning packet provided with the beef and use your own better quality spice ingredients. Serve with a side of stony-ground mustard(s) or a creamy horseradish sauce.[*Leftover beef & potatoes can be used to make fresh "corned beef hash" for breakfast; as seen on better restaurant's menus.]

18 net carbsRecipe from Weight Watcher's New Complete Cookbook**This is a good "stew"... next time I will be sure to have some carrots to put in it!

St. Patrick's Day Favorite in my house. Every year after dinner my Hubby asks, "Why don't we make this more often?"

Slow boiled corned beef with green cabbage and red potatoes

This is delicious

Grew up on this stuff.. Now my kids love it to!...

Not quite fond of corned beef until I cooked it for an entire day in crock pot. Absolutely tender and delicious. The tasty cabbage is a perfect complement for it.

Perfect for St. Patties Day! Not a huge cabbage fan so substituting with my favorite little "cabbage" brussel sprouts

Great comfort food and very easy to throw together!

If you like corned beef hash, and corned beef and cabbage then this dish is for you!!! Just be sure you don't over salt the potatoes. They are thin and greatly influenced in the salty water. Same with the cabbage vinegar sugar and salt. The vinegar allows the cabbage to retain its colors.

dont forget to fill crock pot w water one inch from top after all ingredients are in there. make on st.pattys day and goes perfectly w beer

;-)

Yummy

Needed something to go with Irish Soda Bread.

There are many variations of this recipe and most are similar but use beer. This does not and is super easy. Total cook time is 9 hours on low or 5 hours on high.

6 net carbsThis is my modified version from Wheat Belly Cook Book**Warning...this is not a replacement for stuffed cabbages! I think it needs more tomato flavor.

Just a mixture cabbage and potatoes have been going together since Colcannon was first made. This is a good meal to end winter with. The flowers are blooming and birds singing so the 2 weeks of winter are over here in Florida.

One of my Daughters favorite dishes I make

You could easily add potatoes but I wanted to keep the carbs as low as possible. My youngest daughter has a birthday today. We are celebrating it on Saint Patrick's day. So we traded days. I don't drink but I will use hard drinks in my cooking.

My family used to eat at Shoney's when traveling because there weren't any near our home town and we loved the food. I really enjoyed their soup and salad bar and my favorite soup was their cabbage beef which I never saw in a can in the grocery store so I came up with my own recipe.This recipe tastes even better after it's been refrigerated over night. I put a few clean jars of this soup in the refrigerator while it's hot and store it for up to a week after making.You can use less broth if you want lower sodium but make sure you add water in place of it.

Delicious, simple and easy!

#march2026 calendar. Happy St. Paddy's Day

A yummy recipe from a friend. I thought I would share!

First time I used the instapot for this recipe. Corned beef exist because of England. When the Roman armies invaded Briton they introduced beef to England. They became the number one consumer of beef way back since the 1600's. They imported cattle from Ireland, and Europe. In the cattle acts of 1663 and 1667 the live cattle could no longer be imported into England. So the Irish started production of salted beef. The salt was the size of corn kernels. Thus corned beef. This also drove the price of beef down.After the Cattle Acts, salt was the main reason Ireland became the hub for corned beef. Irelands salt tax was almost 1/10 that of England’s and could import the highest quality at an inexpensive price. With the large quantities of cattle and high quality of salt, Irish corned beef was the best on the market. It didn’t take long for Ireland to be supplying Europe and the Americas with its wares. But, this corned beef was much different than what we call corned beef today. With the meat being cured with salt the size of corn kernels, the taste was much more salt than beef.