St. Patrick’s Day is right around the corner, and my Google Calendar let me down. It supposed to show U.S. Holidays, which St. Paddy’s Day sort of is, but it didn’t. I know this doesn’t seem major, after all, it’s not like I missed Christmas or Thanksgiving, but I assure you it is. It’s my wedding anniversary. Doh! And since it is such an important day, I think an Irish-themed week of blog posts is needed, so let’s get started with one of my husband’s favorites: Corned beef and cabbage.
Known as the traditional or classic Irish dish for St. Patrick’s Day, this slow cooker version of corned beef and cabbage is super easy & healthy.
You know I love short grocery lists, and this recipe doesn’t disappoint. Just a handful of items are needed, and none of them are difficult to find. The corned beef brisket was the priciest item at $22.86 for just over 3 pounds. It’s pricier than most cuts of meat I buy, but it works out to a little under $6 per serving (for 4 servings). That’s on par with what I pay for boneless, skinless chicken breasts, so it really wasn’t as expensive as it first appeared to be.
This recipe was extremely easy! The prep work (mostly chopping vegetables) took 7 minutes, which was just over the 5 minute time listed. Then it was just a matter of turning on the slow cooker and waiting until it was time to add the cabbage.
Speaking of which, I was only able to add about 3/4 of the head of cabbage. My slow cooker is 6 quarts, and it was stuffed full. The broth/cooking juices were almost to the rim once I added the cabbage! The rest of it will have to go to my rabbits as a treat, along with the leftover carrots.