Corned Beef and Cabbage

Prep: 15-20 mins.  Cooking: 3 hrs.  Serves 8-10.


  • 1 (4-lb) corned beef brisket
  • 4 cups water
  • 6 medium potatoes
  • 6 medium carrots, scraped and quartered
  • 6 small onions
  • 1 small turnip, cubed
  • 1 small head cabbage, cut into wedges
  • 1/2 tsp pepper
Place brisket in a large Dutch oven; add water, and bring to a boil.  Cover, reduce heat, and simmer 2 hours.  Add potatoes and next 3 ingredients; cover and cook 30 more minutes.  Add cabbage and pepper; cover and cook 30 minutes more.  Serve with cornbread, if desired.

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