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Corned Beef and Cabbage

Corned Beef and Cabbage

Enjoy Corned Beef and Cabbage on St. Patrick's Day, or any day!  Serve with Irish mashed potatoes (either Colcannon or Champ) for a deliciously satisfying meal!
Prep Time 5 mins
Cook Time 2 hrs
Total Time 2 hrs 5 mins
Course Main Course
Servings 4 servings


  • 1.5 lb corned beef there should be a spice packet included
  • 1 beef stock cube I used Knorr
  • 1 bay leaf
  • 1/4-1/2 green cabbage cored and cut into large chunks


  • Sprinkle the contents of the spice packet that came with your corned beef onto your corned beef
    Corned Beef, Bay Leaf and Beef Stock Cube
  • Add the seasoned corned beef into a large stock pot and cover with water.  Add the beef stock cube and bay leaf, and bring to the boil.  Lower the heat to a simmer, and cook for approximately 1 hr 45 min. 
  • Core your cabbage, and cut 1/4-1/2 of your cabbage into large chunks. 
    Cut up green cabbage
  • Add the cabbage to the stock pot for the last 15-20 minutes or so, and cook until the cabbage is tender.  
    Corned Beef and Cabbage in Stock Pot
  • Remove the corned beef, and slice.  Drain the cabbage and serve with the corned beef.
    Corned Beef and Cabbage on a white plate