Low Sodium Corned Beef and Cabbage

Experience the classic comfort of corned beef and cabbage with a heart-healthy twist in this Low Sodium Corned Beef and Cabbage recipe. Perfect for a family feast or a St. Patrick’s Day celebration, this dish combines tender, slow-simmered beef brisket with vibrant carrots, potatoes, and cabbage, all infused with aromatic spices like mustard seeds, bay leaves, and allspice berries. By skipping the traditional sodium-laden curing process, this recipe keeps the flavor bold and satisfying while staying mindful of your health. Ready in just over 3 hours, it’s a hearty one-pot meal that’s as delicious as it is nutritious. Garnished with fresh parsley and a sprinkle of black pepper, this wholesome dish is the ultimate comfort food without compromise. Keywords: low sodium corned beef and cabbage, healthy corned beef recipe, one-pot St. Patrick's Day dish.

Nutriscore Rating: 77/100

Prep Time:20 mins

Cook Time:210 mins

Total Time:230 mins

Servings: 6

Ingredients

• 3 pounds Beef brisket
• 1 tablespoon Mustard seeds
• 1 tablespoon Peppercorns
• 1 tablespoon Coriander seeds
• 1 teaspoon Allspice berries
• 3 whole Bay leaves
• 4 cloves Garlic cloves
• 4 medium Carrots
• 3 medium Celery stalks
• 1 large Onion
• 1 medium head Cabbage
• 8 small Potatoes
• 8 cups Water
• 0.25 cup Fresh parsley
• 0.5 teaspoon Ground black pepper

Directions

Step 1

Rinse the beef brisket thoroughly to remove excess impurities that may increase the sodium content. Pat it dry with paper towels.

Step 2

In a large stockpot or Dutch oven, place the beef brisket at the bottom.

Step 3

Add mustard seeds, peppercorns, coriander seeds, allspice berries, and bay leaves on top of the brisket.

Step 4

Peel the garlic cloves and crush them lightly with the side of a knife blade. Add them to the pot.

Step 5

Peel and cut the carrots into large chunks, slice the celery into sticks, and quarter the onion. Add all these vegetables to the pot.

Step 6

Pour the water over the contents of the pot, ensuring that it covers the beef completely.

Step 7

Cover the pot and bring to a gentle simmer over medium heat. Once simmering, reduce the heat to low and cook for about 3 hours until the beef is fork-tender.

Step 8

While the beef is cooking, peel the potatoes if desired and cut them into halves. Cut the cabbage into wedges.

Step 9

After the beef has cooked for 3 hours, add the potatoes to the pot and cook for an additional 20 minutes.

Step 10

Add the cabbage wedges, cover, and cook for another 20 minutes or until both the cabbage and potatoes are tender.

Step 11

Once everything is cooked, carefully remove the beef from the pot and let it rest for 10 minutes before slicing it against the grain.

Step 12

Serve the sliced beef with the vegetables on a platter. Garnish with freshly chopped parsley and a sprinkle of ground black pepper.

Step 13

Enjoy your low sodium corned beef and cabbage while it's hot!

Nutrition Facts

Serving size	(5618.4g)

Amount per serving	% Daily Value*
Calories	4719.0

Total Fat 171.8g	0%
Saturated Fat 64.1g	0%
Polyunsaturated Fat 6.7g
Cholesterol 1279.1mg	0%
Sodium 5699.3mg	0%
Total Carbohydrate 350.3g	0%
Dietary Fiber 58.5g	0%
Total Sugars 55.1g
Protein 448.0g	0%

Vitamin D 108.9IU	0%
Calcium 980.1mg	0%
Iron 58.3mg	0%
Potassium 13095.7mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 32.6%

Protein: 37.8%

Carbs: 29.6%