Corned Beef and Cabbage
This Corned Beef and Cabbage delivers 2g protein and 59 calories per serving — a low-protein vegetable-focused meal better suited as a side dish. Quick stovetop preparation yields 6 servings, functioning as a filling volume component when paired with dedicated protein sources to hit your daily targets without excess calories.
Ingredients
- •Beef Brisket, Corned
- •1 tablespoon pickling spice*
- •2 bay leaves
- •Garlic
- •2 cups water
- •Carrots
- •Potato, Yukon Gold(454g)
- •Yellow Onion
- •Cabbage, Green
- •Mustard, Dijon(8g)
Dijon mustard — Grey Poupon or store brand. Spicier than yellow mustard.
Instructions
- 1Rinse the brisket all over, then pat very dry. If applicable, trim off excess fat carefully with a paring knife, being careful not to cut away any of the meat itself.
- 2Place the brined brisket into a large stockpot (6 quarts or larger) and cover with at least 1 inch of water above the brisket. Add garlic cloves, bay leaf, and 1 tablespoon pickling spice.
- 3Bring liquid to a boil over high heat, then reduce the heat to maintain a low simmer. Cover and let simmer for about 3 hours or until the brisket registers 180 degrees F to 190 degrees F on a meat thermometer and is fork tender.
- 4Once the meat is ready, turn off the heat and let cool 10 minutes. With kitchen tongs, carefully remove the corned beef from the cooking liquid and transfer it to a cutting board. Remove 2 cups of liquid from the pot, then strain it into a bowl to remove any pieces. Set aside. Discard the remaining liquid from the pot and lightly rinse the pot to use later.
- 5Let the corned beef cool for 20 minutes at room temperature.
- 6While the corned beef cools, place the 2 cups of the strained liquid and 2 cups of water into the now-empty pot.
- 7Top with carrots, potatoes, onion, and cabbage. Bring liquid to a boil, then use a soup ladle to baste the vegetables at the top of the pot. Reduce heat to a low simmer, cover, and cook until vegetables have softened, about 25 to 30 minutes. Baste the vegetables with the hot liquid 2 more times as they cook.
- 8While the vegetables cook, slice the corned beef against the grain into 1/4” inch strips.
- 9When the vegetables are ready, use a slotted spoon to transfer them to a large serving platter that has a lip to prevent liquid overflow. Top the cooked vegetables with the sliced corned beef.
- 10To the pot of leftover liquid from the vegetables, add the mustard and mix together until combined. Spoon the liquid over the platter. Enjoy!
Nutrition — Per Serving
59
calories
2g
protein
0g
fat
- Carbohydrates
- 13g
- Saturated fat
- 0.0g
- Sodium
- 21 mg
- Dietary fiber
- 1.6g
6 servings per batch · ~77g each
Macro data sourced from USDA FoodData Central
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How much protein does Corned Beef and Cabbage have per serving?
Each serving contains only 2g of protein and 59 calories with 13g carbs and 0g fat. This is a vegetable-dominant side dish, not a protein source.
How long does Corned Beef and Cabbage take to prep?
This quick prep recipe batch-makes 6 servings on the stovetop in one session. It's designed for fast preparation when prepping sides for the week.
Is Corned Beef and Cabbage good for fat loss?
At 59 calories and minimal protein per serving, this recipe functions as a low-calorie vegetable base for fat loss phases. Pair it with a lean protein source to create a complete macro-balanced meal.
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