Boiled Corned Beef and Cabbage Recipe

Boiled Corned Beef and Cabbage Recipe
Staff Writer
Corned Beef and Cabbage

Taylor Pepe

Corned Beef and Cabbage

Though it's fashionable to announce that corned beef and cabbage is more Irish-American than true Irish, the fact is that — while "bacon" (i.e., cured pork loin) and cabbage is more common in Ireland today — corned beef has long been happily consumed by the Irish, especially on special occasions, like St. Patrick's Day, for centuries, with cabbage, potatoes, and other accompaniments. 


Place corned beef in a large, 6-8 quart pot. Cover the beef with an inch of water. Add spices. Bring to a boil over high heat, and then reduce heat to a simmer. Simmer for 2-3 hours, until the corned beef is fork tender.

Remove the meat from the pot and transfer to a cutting board. Reserve cooking liquid for boiling cabbage.

Once you have removed the corned beef, add the cabbage and optional vegetables to the pot. Taste the cooking liquid; if it is too salty, add more water to the pot. Raise the heat until the liquid is simmering well, about medium-low. Simmer until the cabbage and any other vegetables are cooked through, about 15-30 minutes.

Cut the meat against the grain into ½-inch thick slices. Serve along with the cabbage, vegetables, and a little cooking liquid in a bowl


Calories per serving:

249 calories

Dietary restrictions:

Low Carb Sugar Conscious, Dairy Free, Gluten Free, Wheat Free, Egg Free, Milk Free, Peanut Free, Tree Nut Free, Soy Free, Fish Free, Shellfish Free, Pork Free, Alcohol Free, No Oil Added, No Sugar Added, Kosher

Daily value:



  • Fat 17g 26%
  • Carbs 6g 2%
  • Saturated 5g 27%
  • Fiber 2g 10%
  • Sugars 3g
  • Monounsaturated 8g
  • Polyunsaturated 1g
  • Protein 18g 36%
  • Cholesterol 61mg 20%
  • Sodium 1,398mg 58%
  • Calcium 47mg 5%
  • Magnesium 28mg 7%
  • Potassium 504mg 14%
  • Iron 2mg 13%
  • Zinc 3mg 23%
  • Phosphorus 158mg 23%
  • Vitamin A 5µg 1%
  • Vitamin C 67mg 111%
  • Thiamin (B1) 0mg 7%
  • Riboflavin (B2) 0mg 13%
  • Niacin (B3) 4mg 22%
  • Vitamin B6 0mg 23%
  • Folic Acid (B9) 48µg 12%
  • Vitamin B12 2µg 34%
  • Vitamin E 0mg 1%
  • Vitamin K 75µg 93%
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