This Low Calorie Corned Beef and Cabbage is just 346 calories for a HUGE serving, and is packed with 36.9g of protein! Best of all, you can make this healthy Corned Beef and Cabbage on the stovetop, in the Slow Cooker, or in the Instant Pot!
Everything You’ll Need
- 2 lbs lean corned beef brisket (fat removed)
- 2 garlic cloves
- 2 bay leaves
- ⅛ teaspoon whole peppercorns (or freshly ground pepper)
- 1 yellow onion
- 2 carrots
- 4 red potatoes (or parsnips – see recipe card)
- 1 small head cabbage
- ¼ cup chopped fresh parsley (optional)
Low Calorie Corned Beef and Cabbage
Healthy Corned Beef and Cabbage Meal Prep and Storage
Meal Prep: You can make this ahead of time and cover with foil and then plastic wrap. You can also divide into individual servings and store for later.
Storage: Store in the fridge for 4 days, or the freezer for 1 month.
Reheating: Remove the plastic wrap, and leave the foil on. Place in a cold oven. Preheat to 350 degrees, and once the oven comes to temperature, remove the foil and bake for 10 minutes more until warned through.
Low Calorie Corned Beef and Cabbage Recipe
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Low Calorie Corned Beef and Cabbage
Ingredients
- 2 lbs lean corned beef brisket (fat removed)
- 2 garlic cloves
- 2 bay leaves
- ⅛ teaspoon whole peppercorns (or freshly ground pepper)
- 1 yellow onion sliced
- 2 carrots peeled and sliced
- 4 red potatoes cut into chunks
- 1 small head cabbage cut into 6 wedges
- ¼ cup chopped fresh parsley (optional)
Instructions
Stovetop Directions:
- To a large pot add the brisket garlic, bay leaves, peppercorns and 4 cups of water.
- Bring to a boil, then lower to a simmer and cook for 2 hours.
- Add in the onions, carrots, potatoes and cabbage, cook for an additional 1 hour.
- Remove corned beef and rest for 10 minutes. Remove the bay leaves and garlic and discard.
- Slice and serve hot with onions, carrots, cabbage and potatoes. Sprinkle parsley over the top if desired.
Slow Cooker Directions:
- To a slow cooker add the brisket, garlic, bay leaves, peppercorns carrots, potatoes, onions, parsley, bay leaves, peppercorns.
- Add in 3 cups of water.
- Cover and cook on high 4 hours.
- Add cabbage, cook on high 1 hour 20 minutes more, until tender.
- Remove corned beef and rest for 10 minutes. Remove the bay leaves and garlic and discard.
- Slice and serve hot with onions, carrots, cabbage and potatoes. Sprinkle parsley over the top if desired.
Instant Pot Directions:
- To an Instant Pot add 6 cups of water, the garlic, bay leaves and peppercorns. Add the trivet, place the corned beef on the trivet, and cover.
- Cook for 90 minutes on high pressure.
- Quick release the pressure and remove the corned beef to a cutting board to rest for 10 minutes.
- Remove all but 1 cup of water, and add in the onions, carrots, potatoes, and cabbage.
- Cook on high pressure for 5 minutes.
- Quick release the pressure.
- Slice the corned beef, remove the bay leaves and garlic and discard.
- Serve hot with onions, carrots, cabbage and potatoes. Sprinkle parsley over the top if desired.
Nutrition
About the Author
Hi, my name is Audrey Johns and I am a 4 time best selling cookbook author! All 4 of my low calorie cookbooks are published by HarperCollins (the oldest publishing house in the US!) and have been featured on prominent TV shows like The Today Show, Rachael Ray and The Doctors. I am a low calorie and healthy recipe authority and my delicious recipes are tried and loved by thousands of readers.
After a one year 150 pound weight loss (and I’ve kept it off for 13 years!) I started sharing all of my low calorie recipes with the world. They are always all-natural and geared around weight loss and weight management. I have even made some of these recipes with my Biggest Loser pal Bob Harper! Check out my weight loss story, my best selling cookbooks, and my numerous TV appearances by clicking here.
Nutrition and Calories Corned Beef and Cabbage
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