Corned Beef and Cabbage – Saint Patrick’s Day Tradition

This is a meal my whole family loves, but honestly, I only make it once or twice a year.  Corned beef is pretty fatty and very salty, but once in a while, it’s a fun change of pace.  The cabbage is a great way to add something green to your diet.  Cabbage is full of fiber and Vitamin K.  The fiber will fill you up and help your digestive system, and the Vitamin K helps your body with blood clotting.  Our tradition is to enjoy it on Saint Patrick’s Day.  It is super easy and great for a busy day since you can spend five minutes in the morning sticking it in the crockpot and then enjoy it for dinner with no additional work.  It turns out perfectly every time.

Corn Beef and Cabbage

2-4 pound corned beef round

6-7 small red potatoes, halved

2 cups hot water

1 T. cider vinegar

1 T. honey

1 medium onion, cut into wedges

packet of seasonings included in corned beef

3/4 pound green cabbage, cut into wedges

Step one:  Add all ingredients except cabbage to your crockpot and cook on high for 4 hours.

Step two:  Add cabbage, cook 3-4 more hours on low.

Serve with rye bread, real butter, Dijon mustard, and horseradish – green beer is optional!

If your family enjoys this meal, you might consider picking up an extra corned beef right now while they are on sale for the holiday.  Stick it in the freezer and when you need another easy meal, pull it out!