Corned beef and cabbage is a traditional Irish meal consumed by many for Saint Patrick’s Day but can be added to a menu plan any time of the year. Food timelines and history show the popular meal was made so by Irish Americans in the 1800s. In Ireland during the early days beef was not consumed much because the cows were a source of milk, not meats.

Why do they call it Corned Beef? The term “Corned” comes from putting meat in a large crock and covering it with large rock-salt kernels of salt that were referred to as “corns of salt” to preserve the meat. The corning process helped to make sure the meat was not lost to spoliage.http://www.kitchenproject.com/history/CornedBeef.htm1

Whether cooked as a brisket or from a canned version of the corned meat, corned beef and cabbage is a meal lower in carbohydrate count enjoyed by many. This meal has a high sodium count based on the method of preserving the meat. Individuals on a low sodium diet should be aware of the sodium count of this meal. A 3 ounce piece of corned beef contains more than 900mg of sodium.

Corned Beef and Cabbage is a meal made using a corned brisket or convenient canned corned beef. This guide provides direction for how to make corned beef and cabbage.

1. Dutch Oven or other large pot
2. Cutting board and knife
3. Serving platter

• 1 corned beef brisket, 4 to 5 pounds
• 3 medium onions
• 3 whole cloves
• 1 large carrot
• 1 bay leaf
• 1/4 tsp. pepper
• 2 lbs. small new potatoes
• 1 cabbage, 2 to 3 pounds

1. Combine corned beef with enough water to cover it in a large pot.
2. Bring to a boil. Remove from heat.
3. Drain. Add fresh water to cover.
4. While corned beef is boiling, Slice two of the onions.
5. For the third onion, use the cloves as studs into the onion
6. Peel and slice the carrots.
7. Cut cabbage into wedges and remove core.
8. When fresh water is added to the pot, add onions, carrots and seasonings.
9. Return to boiling. Skim off any foam.
10. Reduce heat, cover and simmer for 4 hours.
11. Remove onions.
12. Add potatoes and simmer for 10 minutes.
13. Add cabbage and simmer an additional 20 minutes.
14. Check to see if cabbage and potatoes are tender. If not simmer for another 10 minutes.
15. Remove bay leaf before serving.
16. Transfer corned beef and vegetables to a serving platter.

1. Corned Beef and Cabbage can be prepared in the slow cooker or crockpot.
2. The same ingredients of this recipe can be used as a corned beef and cabbage soup by cooking the beef, cutting into small pieces, and then adding the vegetables and shredded cabbage to the broth.
3. Corned Beef and Cabbage can be served in rolls by cooking the meat, carrots, and onions before rolling in parboiled cabbage leaves.