Low Calorie Corned Beef and Cabbage
This Low Calorie Corned Beef and Cabbage is just 346 calories and can be made in the slow cooker, Instant Pot or on the Stovetop!You can cut the calories even more by swapping out the potatoes for parsnips (slice them like you do with the carrots). Special Tip: The sodium comes from the corned beef, you can rinse it well before cooking to remove some of the sodium, but it will still be a high sodium recipe. Unfortunately this is unavoidable.
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
Serving: 3cupsCalories: 346kcalCarbohydrates: 18.9gProtein: 36.9gFat: 15.1gSaturated Fat: 6.3gCholesterol: 138mgSodium: 1706mgPotassium: 463mgFiber: 2.7gSugar: 3.6gCalcium: 28mgIron: 5mg
Tried this recipe?Let us know how it was!