Slow-Cooker Corned Beef and Cabbage
A hearty and flavorful slow-cooked dish featuring tender corned beef paired with savory cabbage and root vegetables, perfect for a comforting meal.
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Ingredients
Yields 4 servings
- (2 lbs) corned beef brisket
- (1) medium onion, chopped
- (4) medium carrots, peeled and cut into 2-inch pieces
- (4) medium potatoes, peeled and quartered
- (1) small head of cabbage, cut into wedges
- (4 cups) beef broth
- (1 tablespoon) whole mustard seeds
- (1 teaspoon) black peppercorns
- (2 cloves) garlic, minced
- (1) bay leaf
Instructions
- 1
Place the chopped onion in the bottom of the slow cooker.
- 2
Add the 2 lbs corned beef brisket on top of the onion.
- 3
Arrange the 4 medium carrots and 4 quartered potatoes around the corned beef in the slow cooker.
- 4
Pour in 4 cups beef broth over the ingredients in the slow cooker.
- 5
Sprinkle 1 tablespoon whole mustard seeds, 1 teaspoon black peppercorns, 2 minced garlic cloves, and 1 bay leaf over the top.
- 6
Cover the slow cooker and cook on low for 6 hours or high for 3 hours.
- 7
After the cooking time, add the cabbage wedges on top of the corned beef and vegetables.
- 8
Cover and cook for an additional 30 minutes on high until the cabbage is tender.
- 9
Remove the corned beef and let it rest for a few minutes before slicing. Serve with the vegetables.
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