Saint Patrick’s day is soon approaching, as is everything else that goes with the celebration of the Irish – like green cupcakes, dying rivers green, green milkshakes and of course a hearty dinner of corned beef and cabbage. Corned beef and cabbage is essentially the same as spaghetti and meatballs for many Irish-Americans. Back in the day, a very popular meal on mainland Ireland was pork and potatoes. However, when the Irish immigrated to America, the working class Irish-Americans started eating corned beef since it was a lot more affordable than pork. Voila! The tradition of corned beef and cabbage was born.

Prep Time: 5 minutes
Cook Time: 6-10 hours (depending on slow cooker setting and weight of corned beef)
Servings: 4



    • 2-3 lb corned beef brisket with spice packet
    • 1 head green cabbage, chopped
    • 1 1/2 – 2 lbs potatoes or sweet potatoes, chopped or cut in half (depending on size)
    • 3-4 medium size carrots, peeled and chopped
    • 1 yellow onion, chopped
    • 4 cups water
    • Optional: dijon or whole grain mustard for dipping


  1. Add potatoes, carrots and onion to bottom of slow cooker.
  2. Add corned beef brisket on top.
  3. Pour water on top of all the food.
  4. Sprinkle spice packet on top of meat and potatoes, vegetables.
  5. Cook HIGH 4-6 hours or LOW 8-12. If possible, we recommend cooking on low as the longer you cook the corned beef, the more tender it will turn out.
  6. Add cabbage and cook an 30-45 minutes or until cabbage is tender.
  7. Serve corned beef with a dijon or whole grain mustard for dipping if wanted.

*recipe adapted from 

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