Every spring when I was growing up in the Midwest, my grandma made a big pot of corned beef and cabbage as soon as the stores started stocking those budget corned beef briskets. It was simple, cozy, and always stretched to multiple meals. This version keeps her spirit but pares it down to just three ingredients and keeps things low carb—perfect for busy weeknights when you still want that slow-simmered, tender, savory dinner without a lot of fuss. You’ll end up with soft cabbage wedges and fall-apart pink corned beef in a shallow pool of rich, salty broth that tucks perfectly into meal-prep containers for the week.
Since this is already a hearty, low-carb one-pot meal, I usually keep sides light: a simple green salad with a tangy vinaigrette, roasted green beans, or steamed broccoli work really well. If you’re cooking for mixed eaters, add a side of buttered baby potatoes or crusty bread for anyone who wants extra carbs. A little grainy mustard or horseradish on the side is amazing with the corned beef, and leftover meat and cabbage reheat beautifully in the same juices for easy lunches.
Low Carb 3-Ingredient Corned Beef and Cabbage
Servings: 6
Ingredients
3–4 lb corned beef brisket with seasoning packet
1 medium head green cabbage, cut into 6–8 wedges
4 cups water (or enough to come about halfway up the meat in your pot)
Directions
Unwrap the corned beef brisket and drain off any excess liquid from the package. Place the brisket, fat side up, into a large heavy pot or Dutch oven. Sprinkle the seasoning packet that came with the corned beef evenly over the top.
Pour in the water around the brisket, not directly on top, so you don’t rinse off the seasonings. You want the liquid to come about halfway up the sides of the meat; add a little more or less water as needed depending on the size of your pot and brisket.
Bring the pot just to a gentle boil over medium-high heat. As soon as it starts to bubble, turn the heat down to low, cover with a tight-fitting lid, and simmer. Let the corned beef cook for about 2 1/2 to 3 hours, or until it is very tender when pierced with a fork. Check once or twice and skim off any foam, adding a splash more water if the liquid gets too low.
While the meat finishes cooking, cut the cabbage into 6–8 wedges, keeping the core intact so the wedges hold together. Set aside.
When the corned beef is fork-tender, carefully nestle the cabbage wedges around the brisket in the same pot, spooning some of the hot cooking liquid over the top of the cabbage to help it start softening.
Cover the pot again and continue to simmer on low for 20–30 minutes, or until the cabbage is soft, pale green, and tender all the way through but not falling apart. The wedges should still hold their shape when lifted with tongs.
Turn off the heat. Transfer the corned beef to a cutting board and let it rest for about 10 minutes so it stays juicy when you cut or shred it.
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