Corned Beef and Cabbage

Whether you are Irish or not, when St. Patrick’s day comes around during the month of March, Corned Beef and Cabbage can be found in abundance in all supermarkets. It makes for the ultimate satisfying Sunday dinner!

Being Italian we never ate corned beef and cabbage meal, but once I met my husband and married 19 years ago, it was a must for him, especially at this time of the year and I fell in love with this tasty beef brisket.

What is Corned Beef?

There is no corn involved in making corned beef. It got it’s name from the curing of the beef in salt sometimes called, ‘corns’ of salt.

You can cure your own beef but for this very simple recipe, and around this time of year in March, in the United States, you can easily find corned beef in most local grocery stores.

This classic cabbage recipe for St Patrick’s day just needed a little tweak to make it lower in carbs. Just by removing the potatoes typically in this recipe, it is much lower carb and a keto-friendly meal.

Of course, if carbs are not a problem for you and you’re not on a keto diet, just add them back into the mix of veggies I’ve used here.

Even my kids who aren’t too keen on boiled veggies especially soft cabbage, of course they prefer a larger portion of the corned beef brisket as opposed to the veggies, but it’s all good to me.

It’s a winning recipe for my whole family! I always just throw away the seasoning packet.

But my kids do also love my Reuben Cabbage Rolls and Reuben Calzone! 

Sides to Serve with Corned Beef

Add some Irish Soda Bread or Irish Soda Muffins to make these a full meal! 

Best Instant Pot Corned Beef and Cabbage

Some of you may not have an Instant Pot which is basically a pressure cooker, that is certainly fine as I’ve provided directions for making this in a crock pot or slow cooker as well.

Both taste equally delicious, but the Instant Pot cuts the cook time down by half if you were making this on the stove top in a Dutch oven.

Whichever method you choose to use to cook this scrumptious meal, I’m sure you won’t have any complaints from the family. It’s tasty and comforting!

Even my picky hubby who is a meat and potatoes man but recently is eating low carb recipe, didn’t complain there were no potatoes in this. That is a little miracle to me to be honest with you!

How to Make Low Carb Instant Pot Corned Beef and Cabbage

This classic Irish Corned Beef Dish is made in half the time when you pressure cook it but down below in the recipe card you will also find instructions for an alternate cooking method for making this in your slow cooker.

Nutritional information is also located at the bottom of the printable recipe card.

Simple Ingredients

Corned beef brisket

Black peppercorns

Garlic

Dried mustard or mustard seeds

1 large head of cabbage 

Onions 

Carrots 

Celery

Optional: red pepper flakes

Instructions

Place beef brisket into the pot. Discard the spice packet that comes with the meat.

Cover the beef with cold water, add enough water to cover the meat in the pot.

Add the spices into the pot.

Cover and set on “Meat/Stew” for 60 minutes cooking time on high pressure.

Hit Cancel then use the Natural Release method, about 20 minutes.

Remove cover carefully, watch for steam, remove brisket and keep warm.

Add the vegetables to the pot and press “Soup” setting for 15 minutes.

Use the Quick Release method.

Uncover and add the beef back to the pot to warm through.

Enjoy immediately!

How to Store

Store any leftover corned beef and cabbage in an airtight container after it’s been cooked and cooled and refrigerate for up to 3 days.

The next day, if it seems a bit dry, warm cuts of meat with chicken broth.

More Low Carb Keto Instant Pot Recipes

Instant Pot White Chicken Chili

Instant Pot Chili

Instant Pot Chicken Tacos

Instant Pot Keto Corned Beef and Cabbage

Print

Instant Pot Low Carb Corned Beef and Cabbage

Prep Time 15 minutes minutes

Cook Time 1 hour hour 35 minutes minutes

Total Time 1 hour hour 50 minutes minutes

Servings 8 servings (6 ounces beef, 1 cup cabbage, 1/4 each carrots and celery

Calories 499kcal

Author Brenda Bennett | Sugar-Free Mom

Ingredients

• 4 pounds corned beef brisket
• 6 cups water
• 2 tsp black peppercorns
• 4 cloves garlic
• 2 tsp dried mustard
• 1 cabbage cut into wedges or 8 cups
• 1 cup onions sliced
• 1 cup carrots sliced into thirds
• 1 cup celery stalks chopped

Instructions

• Place beef brisket into the pot. Discard the spice packet that comes with the meat.
• Cover the beef with water, add more to cover if needed.
• Add the spices into the pot.
• Cover and set on “Meat/Stew” for 60 minutes on high.
• Hit Cancel then use the Natural Release method, about 20 minutes.
• Remove cover carefully, watch for steam, remove brisket and keep warm.
• Add the vegetables to the pot and press “Soup” setting for 15 minutes.
• Use the “Quick” Release method.
• Uncover and add the beef back to the pot to warm through.
• Enjoy immediately!

Slow Cooker Directions:

• Add all ingredients into the crock pot except the cabbage. Make sure the meat is fat side up.
• Cook on low 6 hours or until vegetables are tender.
• In the last hour add the cabbage.
• Enjoy!

Video

Notes

Net Carbs: 7 g for serving size of 6 ounces beef, 1 cup cabbage, 1/4 each carrots and celery

This recipe was first published in March 2016 and updated with video in March 2019.

Nutrition

Serving: 1serving | Calories: 499kcal | Carbohydrates: 11g | Protein: 35g | Fat: 34g | Saturated Fat: 10g | Cholesterol: 122mg | Sodium: 2812mg | Potassium: 1000mg | Fiber: 4g | Sugar: 5g | Vitamin A: 2840IU | Vitamin C: 106.1mg | Calcium: 89mg | Iron: 4.6mg

The post Instant Pot Low Carb Keto Corned Beef and Cabbage appeared first on Sugar-Free Mom.

Every so often I need to create a super duper round up post of all the excellent sugar-free and low carb recipes and collections I’m creating for the other sites I write for.

If you are a subscriber to my weekly Saturday newsletter, then you may have possibly seen some of these scrumptious creations all ready. Even if you have, it doesn’t hurt to remind you of these since you won’t be able to search for them here on my website.

Here’s to a new Spring season ahead and lots of yumminess coming your way!

Low Carb Banana Chia Pudding

Low Carb Banana Cream Pie Smoothie

Buffalo Chicken Salad Stuffed Avocado

Sugar-Free Mint Chocolate Chip Ice Cream

Low Carb Banana Ricotta Mousse

27 Savory Low Carb Recipes Using Lemon

8 Low Carb Instant Pot Recipes

21 Sugar-Free Low Carb Truffle Recipes

17 No Bake Sugar-Free Low Carb Mousse Recipes

The post 5 Low Carb Sugar-Free Recipes & 4 Round Ups You Don’t Want To Miss! appeared first on Sugar-Free Mom.

It doesn’t take a lot to make me happy.

It doesn’t take much to make my hubby happy either.

A hot bowl of soup on a cold winter’s day is all we need and want.

The Instant Pot has been getting lots of exposure these days. You’ve heard of it right?

It’s a fool proof way to learn to use a pressure cooker without worry of it on the stove and having to make sure the heat is just right when cooking.

This one has all the settings to make life a lot easier making traditionally longer meals in half the time. It’s electric too, you plug it in like a crock pot!

I have been a pressure cooker lover since I was a young girl.

Hearing that little jingle in the kitchen on many days of the week and especially on Sundays in my Italian home, brought happy thoughts of some good food we were about to eat.

I even made a video showing how to use one:

See? EASY!

Never in all my childhood did a pressure cooker every explode so I never had that fear that many do have with the thought of using one.

But I realize that many people don’t want to bother with learning how to use a traditional pressure cooker so for Christmas I asked the hubby to buy me the Instant Pot so I could bring you more glorious quick recipes using it.

This is my first recipe using this awesome kitchen appliance, but I have others for the traditional pressure cooker I will be converting into directions for the Instant Pot as well.

• Fast Chicken Cacciatore
• Easy Beef Stew

If you don’t have an Instant Pot I have directions below to make the recipe in the slow cooker. If you don’t have a slow cooker you can follow the same directions and just make it on the stove top and cook the soup for 30 minutes on a low simmer. But both the Instant Pot and the Crock Pot are well worth the money for saving time as a busy mom!

Print

Italian Sausage & Pepper Soup

Course Entree

Prep Time 10 minutes minutes

Cook Time 30 minutes minutes

Total Time 40 minutes minutes

Servings 8 servings

Calories 467kcal

Author Brenda Bennett | Sugar-Free Mom

Ingredients

• 2 tbsp extra virgin olive oil
• 2 pounds Italian sausage sweet or hot, cut into bite size pieces
• 4 cloves garlic minced
• 2 bell peppers or 2 cups chopped
• 1 cup onion chopped
• 2 tbsp red wine vinegar
• 2 cups chicken broth low sodium
• 2 cups water
• 28 ounce diced tomatoes with juice
• 1 teaspoon dried parsley or 1/4 cup freshly chopped
• 1 teaspoon dried basil or 1/4 cup fresh chopped
• 4 ounces spinach
• optional” 1/2 cup grated parmesan cheese

Instructions

Instant Pot Directions

• Press Saute to preheat cooker.
• When “Hot” appears on display, add oil and sausage.
• Keep lid open and cook until sausage is browned on all sides, about 5 minutes stirring occasionally.
• Remove the sausage and add the garlic, peppers and onions.
• Cook until softened, about 5 minutes.
• Pour in vinegar, broth, water and tomatoes.
• Add sausage back to pot and add seasonings.
• *If using fresh herbs do not add in yet.
• Close and lock lid.
• Press “Soup” button.
• After 10 minutes hit Cancel.
• Open with Quick Release.
• Add in fresh herbs if using, fresh spinach and optional grated cheese.

Crock Pot Directions

• Heat oil in a large skillet and cook sausage until browned.
• Add this and the remaining ingredients into a slow cooker, except fresh herbs and spinach.
• Cook on low 6 hours.
• In the last 15 minutes, add in fresh herbs and spinach.
• Top with grated cheese to serve.

Notes

Net Carbs: 9.5g

Nutrition

Serving: 1cup | Calories: 467kcal | Carbohydrates: 10g | Protein: 18g | Fat: 39g | Saturated Fat: 13g | Cholesterol: 86mg | Sodium: 1071mg | Potassium: 698mg | Fiber: 2g | Sugar: 5g | Vitamin A: 2377IU | Vitamin C: 60mg | Calcium: 83mg | Iron: 3mg

The post Quick Italian Sausage & Pepper Soup appeared first on Sugar-Free Mom.