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Healthy Corned Beef and Cabbage Recipe

This healthy corned beef and cabbage recipe is a fresh take on the classic Irish-American dish, perfect for St. Patrick’s Day or any cozy dinner. Made with lean corned beef, tender cabbage, and nutrient-packed vegetables, it’s flavorful, gluten-free, and easy to prepare in a slow cooker or Instant Pot. Enjoy a wholesome, comforting meal that’s as delicious as it is simple!
Print Recipe
Prep Time 15 minutes
Cook Time 8 hours
Total Time 8 hours 15 minutes
Servings 6 people

Ingredients
  

  • 3 pounds corned beef brisket trimmed of excess fat
  • 1 medium head of cabbage cut into wedges
  • 4 large carrots peeled and chopped
  • 1 pound baby potatoes halved
  • 1 medium onion quartered
  • 3 garlic cloves minced
  • 4 cups low-sodium beef broth
  • 1 tablespoon apple cider vinegar
  • 1 teaspoon whole black peppercorns
  • 2 bay leaves
  • Optional: fresh parsley for garnish

Instructions
 

Prepare the Slow Cooker or Instant Pot:

  • Place the corned beef brisket, fat side up, in the slow cooker or Instant Pot. Sprinkle the seasoning packet (if included) over the beef.

Add Vegetables and Broth:

  • Arrange the carrots, potatoes, onion, and garlic around the brisket. Pour in the beef broth and apple cider vinegar, then add the peppercorns and bay leaves.

Cook:

  • Slow Cooker: Cook on low for 8 hours or until the beef is tender.
  • Instant Pot: Cook on high pressure for 90 minutes, then do a natural release for 15 minutes before manually releasing the remaining pressure.

Add Cabbage:

  • About 30 minutes before serving, add the cabbage wedges to the pot and cook until tender.

Slice and Serve:

  • Remove the corned beef from the pot and let it rest for 10 minutes before slicing against the grain. Serve with the cooked vegetables and broth. Garnish with fresh parsley if desired.