St. Patrick’s Day is right around the corner, and my Google Calendar let me down. It supposed to show U.S. Holidays, which St. Paddy’s Day sort of is, but it didn’t. I know this doesn’t seem major, after all, it’s not like I missed Christmas or Thanksgiving, but I assure you it is. It’s my wedding anniversary. Doh! And since it is such an important day, I think an Irish-themed week of blog posts is needed, so let’s get started with one of my husband’s favorites: Corned beef and cabbage.
Known as the traditional or classic Irish dish for St. Patrick’s Day, this slow cooker version of corned beef and cabbage is super easy & healthy.
The Ingredients
You know I love short grocery lists, and this recipe doesn’t disappoint. Just a handful of items are needed, and none of them are difficult to find. The corned beef brisket was the priciest item at $22.86 for just over 3 pounds. It’s pricier than most cuts of meat I buy, but it works out to a little under $6 per serving (for 4 servings). That’s on par with what I pay for boneless, skinless chicken breasts, so it really wasn’t as expensive as it first appeared to be.
The Process
This recipe was extremely easy! The prep work (mostly chopping vegetables) took 7 minutes, which was just over the 5 minute time listed. Then it was just a matter of turning on the slow cooker and waiting until it was time to add the cabbage.
Speaking of which, I was only able to add about 3/4 of the head of cabbage. My slow cooker is 6 quarts, and it was stuffed full. The broth/cooking juices were almost to the rim once I added the cabbage! The rest of it will have to go to my rabbits as a treat, along with the leftover carrots.
