Quick Corned Beef and Cabbage

Quick Corned Beef and Cabbage

Susan Marie Andersson / Getty Images

Prep: 20 mins
Cook: 30 mins
Total: 50 mins
Servings: 6 servings
Nutrition Facts (per serving)
316 Calories
7g Fat
51g Carbs
15g Protein
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Nutrition Facts
Servings: 6
Amount per serving
Calories 316
% Daily Value*
Total Fat 7g 9%
Saturated Fat 2g 12%
Cholesterol 25mg 8%
Sodium 726mg 32%
Total Carbohydrate 51g 19%
Dietary Fiber 10g 35%
Total Sugars 12g
Protein 15g
Vitamin C 96mg 479%
Calcium 167mg 13%
Iron 3mg 18%
Potassium 1527mg 32%
*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.)

Make your St. Patrick's Day dinner in one pot. This recipe is a little unusual because it adds bacon to the traditional mix of cabbage, potatoes, and corned beef, but the flavor is phenomenal. And the corned beef is already cooked and sliced so it doesn't have to simmer for hours, as this cut usually does.

Most stores sell cooked corned beef in the deli section—you may have to ask someone to slice it for you. Ask for 1/2-inch thick cuts, because if the slices are any thinner they may fall apart while simmering in the broth with the vegetables. If you can't find cooked corned beef, you can cook it yourself in the crockpot or on the stovetop. Let it cool in the fridge overnight, then slice it and cook as directed in this recipe.

Serve this dish with several kinds of mustard: honey mustard, grainy mustard for texture, and Dijon mustard because of the spicy kick. Mustard is the perfect complement to the tender, slightly spicy beef and the mild vegetables.


  • 6 slices bacon

  • 1 medium onion, chopped

  • 4 cloves garlic, minced

  • 2 cups beef broth

  • 1 bay leaf

  • 3 cups water

  • 1 teaspoon freshly ground black pepper

  • 4 medium Russet potatoes, cubed

  • 1 (16-ounce) bag baby carrots

  • 1 green cabbage, cut into eighths

  • 6 (1/2-inch) slices corned beef, cooked

Steps to Make It

  1. In a large and heavy stockpot, cook the bacon until browned and crisp. Remove bacon to a piece of paper towel to drain; crumble and reserve.

  2. Add the onion and garlic to remaining drippings in the skillet and sauté until tender, about 5 to 6 minutes. Add beef broth, bay leaf, and water and bring to a boil.

  3. Add potatoes to pot; simmer for 10 minutes.

  4. Then add the baby carrots and cabbage slices. Cook for 5 minutes longer.

  5. Add sliced corned beef and simmer for 10 to 15 minutes longer; until cabbage and potatoes are tender and the beef is heated to 160 F as measured by a food thermometer.

  6. Drain the pot, reserving onion, garlic, potatoes, carrots, cabbage, and corned beef; discard bay leaf. Arrange everything on a serving platter. Sprinkle with reserved bacon.

  7. Serve beef with cabbage and potatoes, along with mustard on the side.