Classic Corned Beef and Cabbage Dinner

Irish Cuisine, Corned Beef, Cabbage an Roasted Potatoes
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  • Total: 4 hrs 15 mins
  • Prep: 15 mins
  • Cook: 4 hrs
  • Yield: 8 to 10 servings
Nutritional Guidelines (per serving)
532 Calories
24g Fat
20g Carbs
57g Protein
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Nutrition Facts
Servings: 8 to 10 servings
Amount per serving
Calories 532
% Daily Value*
Total Fat 24g 31%
Saturated Fat 9g 46%
Cholesterol 174mg 58%
Sodium 168mg 7%
Total Carbohydrate 20g 7%
Dietary Fiber 5g 19%
Protein 57g
Calcium 98mg 8%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

This recipe is a classic corned beef dinner with rutabagas, carrots, onions, potatoes, and cabbage. As an additional option, you can serve the corned beef with a mustard sauce or horseradish sauce.


  • 1 (4-pound) corned beef brisket
  • 1 small bay leaf
  • 6 peppercorns
  • 2 to 3 rutabagas (cut into chunks)
  • 1 pound carrots (or about 8 to 10 carrots, trimmed, scraped, and left whole)
  • 12 small whole onions (peeled)
  • 6 medium potatoes (peeled)
  • 1 medium head of cabbage (cut into wedges)

Steps to Make It

  1. Place meat in a deep saucepan or kettle; cover with water. Add bay leaf and peppercorns. Bring to a boil, skimming off foam as needed. Reduce heat, cover, and simmer for 3 hours.

  2. Add vegetables and simmer for about 45 minutes longer, or until vegetables and meat are tender.

  3. Serve corned beef surrounded with vegetables.