Corned Beef and Cabbage Recipe
This Corned Beef and Cabbage Recipe delivers 35g protein and 480 calories per serving — a substantial protein option when you need both protein and volume. Batch-preps 6 servings in quick time on the stovetop, making it a reliable meal prep solution that covers multiple high-protein dinners without daily cooking.
Ingredients
- •Beef Brisket, Corned(1361g)
- •Low Sodium Beef Broth(480g)
- •Cabbage, Green
- •Olive oil(15g)
Regular (not extra-virgin) olive oil for high-heat cooking. EVOO for dressings.
- •Unsalted Butter(30g)
- •Yellow Onion
- •Low Sodium Chicken Broth(60g)
- •Tony Chachere's Original Creole seasoning blend(4g)
- •Paprika, Smoked(1g)
- •Salt and pepper to taste
Instructions
- 1Preheat the oven to 350°F. Remove the corned beef from the package, save the spice packet, and rinse the beef well on all sides in the sink. Dry the beef and remove any excess water with paper towels.
- 2Place the corned beef in a 9x13-inch baking dish with the fat side facing up. Sprinkle the contents of the spice packet over the top of the beef.
- 3Pour the beef broth into the baking dish around the sides of the corned beef. Cover the baking dish with aluminum foil and bake in the oven for 1 hour.
- 4After 1 hour, lower the heat to 325°F. Remove the baking dish from the oven and carefully remove the foil. Baste the corned beef with a large spoon and the beef broth. Place the foil back over the dish and continue baking for another 3 hours at 325°F. (Baste once more halfway through the 3 hours. Total cook time depending on the size of your corned beef will be approximately 4 hours.)***
- 5Once the corned beef has finished baking, remove it from the oven and let it rest. You can let it rest with the foil over it so it stays warm.
- 6While the beef is resting or during the last 20 minutes of the bake time, start cooking the cabbage. Remove any wilted or damaged outer leaves from your cabbage and cut it into thin strips.
- 7Heat a large skillet over medium heat. Add the olive oil and butter. Once the skillet is hot, add the diced onion. Sauté the onion for 4-5 minutes until soft and translucent.
- 8Add the chopped cabbage, chicken broth, creole seasoning, and smoked paprika to the skillet. Stir the cabbage and cook for 15-20 minutes or until the cabbage is tender to your liking. Taste the cabbage and adjust the seasoning to your liking.
- 9Place the corned beef on a cutting board and slice against the grain.**** Serve the cooked cabbage on a large platter with the sliced corned beef on top. Enjoy!
Nutrition — Per Serving
480
calories
35g
protein
40g
fat
- Carbohydrates
- 1g
- Saturated fat
- 11.1g
- Sodium
- 2909 mg
- Dietary fiber
- 0.1g
6 servings per batch · ~325g each
Macro data sourced from USDA FoodData Central
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How much protein does Corned Beef and Cabbage Recipe have per serving?
Each serving delivers 35g of protein and 480 calories with 40g fat and 1g carbs. This is a high-protein, very low-carb macro profile ideal for keto-style or low-carb meal prep.
How long does Corned Beef and Cabbage Recipe take to prep?
This quick prep recipe batch-makes 6 servings on the stovetop in one cooking session. You'll have multiple meals prepped with minimal active time investment.
Is Corned Beef and Cabbage Recipe good for muscle gain?
At 35g protein and 480 calories per serving, this recipe works better for fat loss or maintenance phases due to the minimal carbohydrate content. During muscle gain phases, pair this with a carb source to create sufficient training fuel.
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