Name: Slow-Cooker "Corned Beef" & Cabbage
Prep time: 30 min
Total time: 270 min
Ingredients: 2.5 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; 0.5 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

Slow-Cooker "Corned Beef" & Cabbage

4.5

(4)

4 Reviews

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.

Hilary Meyer

Updated on June 8, 2018

Prep Time:

30 mins

Additional Time:

4 hrs

Total Time:

4 hrs 30 mins

Servings:

Yield:

8 servings

Nutrition Profile:

Dairy-Free Egg Free Healthy Aging Healthy Immunity Healthy Pregnancy High-Protein Low-Calorie Nut-Free Soy-Free

Jump to Nutrition Facts

Ingredients

2 ½ 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

Directions

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.
Stir carrots and potatoes into the beef. Cook on High for 3 hours or Low for 6 hours.
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 Facts (per serving)

445	Calories
15g	Fat
19g	Carbs
54g	Protein

Nutrition Facts
Servings Per Recipe 8
Serving Size 1 1/4 cups
Calories 445
% Daily Value *
Total Carbohydrate 19g	7%
Dietary Fiber 4g	14%
Total Sugars 6g
Protein 54g	108%
Total Fat 15g	20%
Saturated Fat 5g	24%
Cholesterol 147mg	49%
Vitamin A 6334IU	127%
Vitamin C 46mg	51%
Folate 42mcg	11%
Sodium 559mg	24%
Calcium 85mg	7%
Iron 6mg	31%
Magnesium 54mg	13%
Potassium 1058mg	23%

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.