Keto Corned Beef and Cabbage
A classic Irish-inspired dish with a keto twist, this Keto Corned Beef and Cabbage recipe combines succulent corned beef brisket with tender cabbage and flavorful spices, all while keeping it low carb. Perfect for a cozy dinner or to celebrate St. Patrick's Day the keto way!
Servings 6 servings
Calories 340kcal
Equipment
- Dutch oven or heavy-bottomed pot
- Knife
- Cutting board
- Measuring cups and spoons
Ingredients
- 3 pounds corned beef brisket
- 1 medium head of cabbage quartered (about 2 pounds or 907g)
- 4 cups beef broth
- 1 large onion cut into wedges (200g)
- 3 cloves garlic minced
- 2 tablespoons apple cider vinegar
- 1 teaspoon whole black peppercorns
- ½ teaspoon mustard seeds
- ½ teaspoon coriander seeds
- 2 bay leaves
- Sea salt to taste
- Freshly ground black pepper to taste
Instructions
- Place the corned beef brisket into a large Dutch oven or heavy-bottomed pot. Pour in the beef broth, ensuring the brisket is mostly submerged.
- Add the onion wedges, minced garlic, apple cider vinegar, peppercorns, mustard seeds, coriander seeds, and bay leaves around the brisket.
- Bring the mixture to a boil over high heat, then reduce to a simmer. Cover the pot with a lid and let it cook for approximately 2 hours, or until the brisket is tender.
- Once the brisket is tender, add the cabbage quarters to the pot. Season with sea salt and freshly ground black pepper.
- Cover the pot again and continue to cook for another 20-30 minutes, or until the cabbage is cooked to your liking.
- Remove the pot from heat. Carefully take out the corned beef and let it rest for a few minutes before slicing against the grain.
- Serve the sliced corned beef alongside the cabbage, spooning some of the cooking liquid over the top if desired.
Notes
If your corned beef brisket comes with a spice packet, feel free to use it in place of the peppercorns, mustard seeds, and coriander seeds for convenience.
Adjust the seasoning to taste after the cabbage is cooked, as the corned beef will add its own saltiness to the dish.
Leftovers can be stored in the refrigerator for up to 3 days and make a delicious addition to keto-friendly salads or wraps.
Nutrition
Calories: 340kcal | Carbohydrates: 12g | Protein: 24g | Fat: 20g | Fiber: 5g | Net Carbs: 7g