Corned Beef and Cabbage To Die For


This recipe requires a bit of time, but it is worth the effort. Serve with marbled rye bread. Adding peeled whole red potatoes adds an additional texture and flavor. The stock combination will be a little salty; adding water can reduce this.

Prep Time:
15 mins
Cook Time:
10 hrs 30 mins
Total Time:
10 hrs 45 mins
6 servings


  • 1 (3 pound) beef brisket, trimmed

  • 24 ounces beef stock

  • ¼ cup pickling spice

  • 1 tablespoon dried minced garlic

  • 3 bay leaves, or more to taste

  • 24 ounces chicken stock

  • 1 head cabbage, cored and cut into 8 wedges


  1. Place brisket in the crock of a slow cooker. Pour beef stock over brisket.

  2. Place pickling spices, garlic, and bay leaves into a cheesecloth bag, tie the bag, and submerge it into the stock.

  3. Cook on Low for 8 hours.

  4. Remove brisket to a cutting board; cut into small pieces.

  5. Strain cooking liquid through a fine-mesh sieve. Discard spices and any strained pieces.

  6. Combine brisket, chicken stock, strained beef stock, and cabbage in the slow cooker crock.

  7. Cook on Low until cabbage is tender, about 2 1/2 hours.

Nutrition Facts (per serving)

463 Calories
32g Fat
16g Carbs
28g Protein
Nutrition Facts
Servings Per Recipe 6
Calories 463
% Daily Value *
Total Fat 32g 41%
Saturated Fat 12g 62%
Cholesterol 93mg 31%
Sodium 466mg 20%
Total Carbohydrate 16g 6%
Dietary Fiber 6g 20%
Total Sugars 8g
Protein 28g
Vitamin C 79mg 396%
Calcium 100mg 8%
Iron 4mg 20%
Potassium 657mg 14%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.