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Corned Beef and Cabbage To Die For

Corned Beef and Cabbage To Die For

David Shaulter

"This recipe requires a bit of time, but it is worth the effort. Serve with marbled rye bread. Adding peeled whole red potatoes adds an additional texture and flavor. The stock combination will be a little salty; adding water can reduce this."
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Ingredients

10 h 45 m servings 463 cals
Serving size has been adjusted!
Original recipe yields 6 servings

Nutrition

  • Calories:
  • 463 kcal
  • 23%
  • Fat:
  • 31.9 g
  • 49%
  • Carbs:
  • 15.9g
  • 5%
  • Protein:
  • 28 g
  • 56%
  • Cholesterol:
  • 92 mg
  • 31%
  • Sodium:
  • 466 mg
  • 19%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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Directions

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  • Prep

  • Cook

  • Ready In

  1. Place brisket in the crock of a slow cooker. Pour beef stock over brisket.
  2. Place pickling spices, garlic, and bay leaves into a cheesecloth bag, tie the bag, and submerge it into the stock.
  3. Cook on Low for 8 hours.
  4. Remove brisket to a cutting board; cut into small pieces.
  5. Strain cooking liquid through a fine-mesh sieve. Discard spices and any strained pieces.
  6. Combine brisket, chicken stock, strained beef stock, and cabbage in the slow cooker crock.
  7. Cook on Low until cabbage is tender, about 2 1/2 hours.

Footnotes

  • Easy Cleanup
  • Try using a liner in your slow cooker for easier cleanup.

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