This low carb 4-ingredient corned beef and cabbage is the kind of cozy, old-fashioned dinner my dad waits all year for. It’s the classic St. Patrick’s Day-style corned beef brisket, simmered low and slow until it practically falls apart, with buttery cabbage that soaks up all those savory juices. With just a brisket, the seasoning packet, cabbage, and butter, you get that melt-in-your-mouth, fork-tender roast and soft, silky wedges of cabbage that feel like Sunday dinner without a lot of fuss. It’s perfect for busy families who want something special but don’t want to juggle a long ingredient list.
Serve the sliced corned beef and cabbage hot on a big platter, spooning some of the cooking broth over the top so everything glistens. For low carb eaters, this is lovely with a simple green salad or roasted green beans. If you’ve got kids or carb-lovers at the table, set out a basket of crusty bread or a side of mashed cauliflower or potatoes so they can soak up the juices. Leftovers are wonderful piled into lettuce wraps or reheated in a skillet until the edges of the corned beef get a little crispy.
