Slow-Cooker "Corned Beef" & Cabbage

Slow-Cooker "Corned Beef" & Cabbage

4 Reviews
From:, February 2018

This warming slow-cooker stew has all the flavors of corned beef and cabbage but with much less sodium, plus it's ready in half the time of traditional corned beef and cabbage. Rather than curing the beef in a salty brine for at least a day, we just throw the beef and veggies into a crock pot with pickling spice for that delicous briny flavor without the long soaking period.

Ingredients 8 servings

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  • 2½ pounds boneless beef chuck roast, trimmed and cut into 1-inch cubes
  • 2 tablespoons ground pickling spice
  • 1 teaspoon salt
  • 2 tablespoons extra-virgin olive oil
  • 1 medium onion, chopped
  • 4 cups low-sodium chicken broth
  • 4 large carrots, cut into 1-inch pieces (1 pound)
  • 1 pound baby potatoes, halved or quartered if large
  • ½ small head green cabbage (1 pound), cored and cut into 1-inch pieces
  • 2-3 teaspoons malt vinegar
  • 8 tablespoons chopped fresh parsley, divided
  • 8 teaspoons whole-grain mustard, divided


  • Prep

  • Ready In

  1. Toss beef with pickling spice and salt in a medium bowl until well coated. Heat oil in a large skillet over medium-high heat. Add the beef and onion; cook, stirring occasionally, until the meat is browned on all sides, 6 to 10 minutes. Add broth and bring to a simmer, stirring and scraping up any browned bits from the bottom of the pan, 4 to 5 minutes. Transfer to a 5-quart (or larger) slow cooker.
  2. Stir carrots and potatoes into the beef. Cook on High for 3 hours or Low for 6 hours.
  3. Nestle cabbage among the beef and vegetables, cover and cook until the beef and vegetables are tender, about 1 hour on High or 2 hours on Low. Stir in vinegar to taste. Garnish each serving with 1 tablespoon parsley and 1 teaspoon mustard.

Nutrition information

  • Serving size: 1¼ cups
  • Per serving: 445 calories; 15 g fat(5 g sat); 4 g fiber; 19 g carbohydrates; 54 g protein; 42 mcg folate; 147 mg cholesterol; 6 g sugars; 0 g added sugars; 6,334 IU vitamin A; 46 mg vitamin C; 85 mg calcium; 5 mg iron; 559 mg sodium; 1,058 mg potassium
  • Nutrition Bonus: Vitamin A (127% daily value), Vitamin C (77% dv), Iron (28% dv)
  • Carbohydrate Servings:
  • Exchanges: 7 lean-protein, 1½ vegetable, 1 fat, ½ starch

Reviews 4

March 16, 2019
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By: Christie Pelzer
This recipe will be added to my favorites! I made it and shared with friends. Everyone loved it. The only thing I did different was added garlic, thyme, and bay leaf for spices. I added more cabbage too. It turned out excellent!! The addition of the mustard when serving is a must. I will make this again and thanks for a great faux corned beef recipe!!
March 16, 2019
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By: Melissa
I made this with a pork roast instead of beef and it was delicious!!! (Left out the potatoes too and served it over egg noodles.) Would def do it again.
March 15, 2019
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By: lisa
I made this so you can take my rating based on actual experience. I made half the recipe in my 3.5qt slow cooker, first 2 hours on high and last hour or so on low after adding the cabbage. The flavor was good although no briney flavor; I did add a bit more pickling spice but not extra salt. Perhaps it would been more briney cooking on low...have to plan better next time. Personally, I'm not a fan of the loose bits of spice so will probably make a little cheesecloth pouch next time. Beef came out very tender and the vegetables were just right! Sure, no briney flavor that left us thirsty for hours but tasty nonetheless!
March 12, 2019
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By: Janet
Lighten up, Sheryll Lyn. Obviously you didn't read the introduction to the recipe. In addition, there are quotation marks around the words "Corned Beef" in the name of the recipe. That's generally a clue to most people. This recipe creates a corned beef flavor by adding pickling spice as a seasoning component. The point is to reduce the sodium but still enjoy the traditional flavors.
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