Hearty Corned Beef Cabbage (Printable View)
A comforting blend of tender corned beef, cabbage, and root vegetables simmered in savory broth.
# Ingredient List:
→ Meats
01 - 1 lb cooked corned beef, diced or shredded
→ Vegetables
02 - 1 medium yellow onion, diced
03 - 2 garlic cloves, minced
04 - 3 medium carrots, peeled and sliced
05 - 3 medium Yukon Gold potatoes, peeled and diced
06 - 1 small green cabbage, cored and chopped (about 6 cups)
07 - 2 celery stalks, diced
→ Broth & Liquids
08 - 6 cups low-sodium beef broth
09 - 2 cups water
→ Herbs & Seasonings
10 - 1 bay leaf
11 - 1/2 tsp dried thyme
12 - 1/2 tsp black pepper
13 - Salt, to taste
14 - 2 tbsp chopped fresh parsley (plus more for garnish)
→ Optional
15 - 1 tbsp Dijon mustard (stirred in at the end, optional)
# How to Make It:
01 - In a large pot or Dutch oven, heat a tablespoon of oil over medium heat. Add the onion and celery; sauté for 4 minutes until softened. Add the garlic and cook for 1 minute more.
02 - Add carrots and potatoes; stir to coat with the aromatics for another 2 minutes.
03 - Pour in the beef broth and water. Add the bay leaf, thyme, and black pepper. Bring to a boil, then reduce heat to a gentle simmer.
04 - Cover and simmer for 20 minutes, until potatoes are just tender.
05 - Stir in the cabbage and continue to cook uncovered for 15–20 minutes, until the cabbage is wilted and tender.
06 - Add the diced or shredded corned beef. Simmer for 10 minutes to heat through and allow flavors to meld.
07 - Taste and adjust seasoning with salt as needed. Remove bay leaf. If desired, stir in Dijon mustard for a tangy touch.
08 - Ladle into bowls, garnish with fresh parsley, and serve hot.
# Expert Suggestions:
01 -
- Transforms leftover corned beef into something completely magical
- The broth gets incredibly rich from the cured beef without any extra effort
- Perfect for feeding a crowd on cold nights when you need serious comfort food
02 -
- Don't add salt until the very end since corned beef is already cured and salty
- The soup tastes even better the next day as flavors continue to meld
- Potatoes will continue to soften in the broth, so don't overcook them initially
03 -
- Cut all vegetables into similar sizes so they cook evenly and look beautiful in the bowl
- Leftover corned beef from a holiday dinner works perfectly here
- For lower carbs, swap potatoes for turnips or rutabaga