Corned beef and cabbage is a delicious, hearty meals, especially when it’s cold outside. Make it with healthy spices and serve with delicious mustard. This is keto because it is low in carbohydrates, there are NO potatoes.
Ingredients
3-4 lb corned beef
1 large ONION, coarsely chopped, yellow or white
3 cloves garlic, chopped
3 carrots, peeled and chopped
3 large celery stalks, chopped
1 head of cabbage, chopped into quarters (or shredded if you prefer)
6 cups water to cover the meat
1 Bay leaf
Optional: 2 Rosemary sprigs
Directions for making the corned beef with cabbage
Rinse the meat and place it into a large slow cooker or crock pot. Make sure the vegetables and spices (like rosemary sprigs) are all under the water. You don’t need to trim off the fat off the corned beef, leave it on there.
You should not use chicken broth (only water because it will be salty enough!)
Turn on the heat to “low” and cook for 12 – 14 hours, if you’re in a hurry, cook on “high” for approximately 6 hours. Remove the bay leaf before serving.
If you enjoy keto recipes, take a look at my recipe for Keto Clam Chowder.
Suzy Cohen, RPh, has been a licensed pharmacist for over 30 years, blending conventional medicine with natural approaches to help people feel better and live healthier. She is the founder of Script Essentials, a supplement company known for targeted, custom-formulated products, some with patented innovations.
With a special focus on thyroid health, functional medicine, and drug-induced nutrient depletion (what she calls “drug muggers”), Suzy is the author of several books including Thyroid Healthy, Drug Muggers, and Diabetes Without Drugs. She also writes a nationally syndicated health column and shares practical, easy-to-understand guidance with readers around the world.
