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Corned Beef and Cabbage

The daffodils are popping up here in the south. They are one of the first signs of spring and so is St. Patty's Day. This year may not be the year to run to the local pub for a green beer. You may want to start a new tradition. I try to keep up my favorite tradition... corned beef and cabbage.

The corned beef has some health benefits. It is high in protein, zinc, vitamins C, and B-vitamins, selenium, and thiamin. All these nutrients combine to assist in making red blood cells. The vitamin C makes it easier for the body to absorb the iron in this dish. All beef is also high in fat. The amount of salt in corned beef is also extremely high. A 4oz. serving can contain more than 1/3 of our daily recommended salt intake. Processed red meats are suspected of containing carcinogens. You will be wise to limit your serving sizes. This is why I only enjoy this treat once a year. I don't want to add a blood pressure issues to high blood sugar. This is purely a splurge.

Source: "What is Corned Beef, and Is It Healthy?"

Healthline 02/23/2021

The cabbage is helps to offset the corned beef. Eating it is a great way to do your own natural detox. It is packed with nutrients while being low in calories. It is extremely healthy with the following benefits;

  1. Cabbage may help reduce chronic inflammation that can lead to chronic diseases like heart disease and inflammatory bowel disease.

  2. This vegetable is full of vitamin C that assists in collagen production.

  3. The insoluble fiber is good to keep the digestive system healthy.

  4. It could keep your heart healthy.

  5. The potassium in cabbage may help lower blood pressure.

  6. The soluble fiber may help lower "bad" LDL cholesterol.

  7. Our bodies use the key nutrient of vitamin K1 to produce enzymes that aid in blood clotting.

  8. Cabbage is affordable and deliciously versatile because it can be cooked so many ways and added to a variety of recipes.

Source: "9 Impressive Health Benefits of Cabbage"

Healthline 11/04/2017


- flat cut corned beef brisket

- savoy cabbage, chopped

- water


  1. Remove the brisket from the packaging and rinse in cool water thoroughly.

  2. Place it in a soup pot and just cover the top of the brisket with water.

  3. Add the seasoning mix packaged with the brisket to the pot.

  4. Bring the water to a boil then reduce it to a simmer for 1 hr. 30 min.

  5. Add the chopped cabbage to the pot and cook for another 45 min for firm cabbage or 1 hr. for soft cabbage.

  6. Remove from the heat.

  7. Pull out the corned beef and cut along the grain.

  8. Serve immediately and store the left overs.

Notes: It should slice easily unless overcooked; or you are cutting the wrong way.

Make sure to store the left overs immediately to prevent it from over cooking.

While I do miss testing local bartenders with the green St. Patty's Day drink of a Fuzzy Leprechaun, this recipe is a better option. The white vegetables on the front of the plate are not real potatoes. They are garlic roasted turnips in place of potatoes. It will be coming out in my diabetic friendly recipe book coming out soon. Meanwhile, I hope you enjoy this recipe! Please comment, like, share, and come back next week for more recipes, ideas, and tips. Subscribe to the website, if you would like weekly email reminders to add to your recipe book.


Disclaimer: This is not medical advice, but a compilation of research from medical sites. Make sure to see your doctor and have up to date lab work.

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