Crockpot Corned Beef and Cabbage

4.7 of 5 (26)
member ratings
Nutritional Info
  • Servings Per Recipe: 8
  • Amount Per Serving
  • Calories: 346.2
  • Total Fat: 13.9 g
  • Cholesterol: 68.8 mg
  • Sodium: 848.6 mg
  • Total Carbs: 38.6 g
  • Dietary Fiber: 7.7 g
  • Protein: 18.4 g

View full nutritional breakdown of Crockpot Corned Beef and Cabbage calories by ingredient

Number of Servings: 8


    6 medium potatoes, peeled and cut into thick (about 1/2-inch) slices
    3 medium carrots, thinly sliced
    1 corned beef brisket, about 2.5 pounds
    1 cabbage, about 2 pounds
    1/2 teaspoon black pepper
    1 1/2 cups water


Lightly butter or spray a 5 to 6-quart crockpot; layer potato slices over bottom of pot with carrots. Place corned beef on vegetables. Slice cabbage into 8 wedges and arrange around meat. Sprinkle with the pepper and add water.
Cover and cook on low setting for 7 to 8 hours, until meat and vegetables are tender.
Remove meat to a platter; cover with foil and rest for 10 to 15 minutes before slicing.
Serves: 8

Number of Servings: 8

Recipe submitted by SparkPeople user PHRAUGIE.

Member Ratings For This Recipe

  • no profile photo

    3 of 3 people found this review helpful
    If you love corned beef and cabbage this is awesome. My husband and I loved it! - 4/14/08

  • no profile photo

    2 of 2 people found this review helpful
    I love corned beef but have not been able to gauge the calories accurately. Great easy recipe. - 1/23/10

  • no profile photo

    2 of 2 people found this review helpful
    This was excellent! I am the only one that eats this on St Patty's day so after my serving I froze the remaining Corned Beef and kept the veggies for lunch during the week. Great taste and easy to make! Thank you! - 3/21/09

  • no profile photo

    2 of 2 people found this review helpful
    This recipe turned out great. My family loved it. - 3/17/09

  • no profile photo

    1 of 1 people found this review helpful
    I've tried many recipes for this through the years and this was by far the best. For part of the water I substitute a fermented cider or beer. I cooked it on high for 5 hours. WILL MAKE again. Thanks! Getting 8 servings out of this is very unrealistic. - 3/18/12