Quick "Corned" Beef & Cabbage


Traditional corned beef & cabbage sure is tasty, but it's typically loaded with preservatives and sodium. In this healthy recipe makeover, we slash more than 2,300 mg of sodium with our quicker twist on the St. Patrick's Day classic. To get great flavor without the additives found in store-bought corned beef, we rub ground pickling spice onto steak instead.

Cook Time:
25 mins
Additional Time:
20 mins
Total Time:
45 mins
4 servings


  • 2 tablespoons pickling spice

  • 1 teaspoon dry mustard

  • 1 teaspoon kosher salt

  • ½ teaspoon ground pepper, divided

  • ½ small cabbage, cored and cut into wedges

  • 8 small carrots, trimmed

  • 2 cups halved baby potatoes

  • 4 tablespoons extra-virgin olive oil, divided

  • 2 tablespoons malt vinegar or white-wine vinegar

  • 1 tablespoon chopped fresh dill, plus more for garnish

  • 1 teaspoon whole-grain mustard

  • 1 pound skirt steak, trimmed


  1. Preheat oven to 450 degrees F.

  2. Grind pickling spice in a clean spice grinder (or coffee grinder); transfer to a small bowl and combine with dry mustard, salt and 1/4 teaspoon pepper. Toss cabbage, carrots and potatoes in a large bowl with half the spice mixture and 2 tablespoons oil. Transfer to a large rimmed baking sheet. Roast, stirring once, until tender, 25 to 30 minutes.

  3. Meanwhile, whisk 1 tablespoon oil, vinegar, dill, mustard and the remaining 1/4 teaspoon pepper in a small bowl. Set the vinaigrette aside.

  4. About 10 minutes before the vegetables are done, cut steak in half crosswise (if it's one long piece) and rub with the remaining spice mixture. Heat the remaining 1 tablespoon oil in a large skillet over medium-high heat. Cook the steak, turning once, 2 to 3 minutes per side for medium-rare. Let rest on a clean cutting board for 5 minutes, then thinly slice against the grain.

  5. Drizzle the roasted vegetables with the vinaigrette and serve with the steak.

    oval shaped plate with beef, carrots, potatoes and cabbage


Cut Down on Dishes: A rimmed baking sheet is great for everything from roasting to catching accidental drips and spills. For effortless cleanup and to keep your baking sheets in tip-top shape, line them with a layer of foil before each use.

Nutrition Facts (per serving)

437 Calories
24g Fat
27g Carbs
28g Protein
Nutrition Facts
Servings Per Recipe 4
Serving Size 3 oz. steak & 1 3/4 cups vegetables
Calories 437
% Daily Value *
Total Carbohydrate 27g 10%
Dietary Fiber 6g 23%
Total Sugars 9g
Protein 28g 55%
Total Fat 24g 31%
Saturated Fat 6g 28%
Cholesterol 74mg 25%
Vitamin A 16811IU 336%
Vitamin C 45mg 50%
Folate 80mcg 20%
Sodium 480mg 21%
Calcium 90mg 7%
Iron 4mg 22%
Magnesium 66mg 16%
Potassium 1257mg 27%

Nutrition information is calculated by a registered dietitian using an ingredient database but should be considered an estimate.

* Daily Values (DVs) are the recommended amounts of nutrients to consume each day. Percent Daily Value (%DV) found on nutrition labels tells you how much a serving of a particular food or recipe contributes to each of those total recommended amounts. Per the Food and Drug Administration (FDA), the daily value is based on a standard 2,000 calorie diet. Depending on your calorie needs or if you have a health condition, you may need more or less of particular nutrients. (For example, it’s recommended that people following a heart-healthy diet eat less sodium on a daily basis compared to those following a standard diet.)

(-) Information is not currently available for this nutrient. If you are following a special diet for medical reasons, be sure to consult with your primary care provider or a registered dietitian to better understand your personal nutrition needs.

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