Winter’s Dreams into Summer’s Magic: Enjoy Corned Beef and Cabbage

It doesn’t have to be March to crave corned beef and cabbage! Truthfully, I enjoy this dish all throughout the year. It’s filling and tastes great, no matter what you do to it. This year, I’m going to give you a great recipe to enjoy – if you’ve never made a homemade version of it before, it’s so easy to buy a ready-made package – as well as a recipe where you can repurpose the leftovers. But who has leftovers when corned beef and cabbage are on the menu? Not in Kathey Jo’s Kitchen. How do you like to prepare your corned beef and cabbage?


Corned Beef and Cabbage

Prep: 10 m

Cook: 2 h 25 m

Ready in: 2 h 35 m


  • 3 pounds corned beef brisket with spice packet
  • 10 small red potatoes
  • 5 carrots, peeled and cut into 3-inch pieces
  • 1 large head cabbage, cut into small wedges


  1. Place corned beef in large pot or Dutch oven and cover with water. Add the spice packet that came with the corned beef. Cover pot and bring to a boil, then reduce to a simmer. Simmer approximately 50 minutes per pound or until tender.
  2. Add whole potatoes and carrots, and cook until the vegetables are almost tender. Add cabbage and cook for 15 more minutes. Remove meat and let rest 15 minutes.
  3. Place vegetables in a bowl and cover. Add as much broth (cooking liquid reserved in the Dutch oven or large pot) as you want. Slice meat across the grain.

Slow Cooker Corned Beef and Cabbage Chowder

Prep: 15 mins

Cook: 4 hrs


  • 1 to 1 ½ cups leftover corned beef (diced)
  • 2 cups leftover potatoes (diced)
  • 1 cup leftover carrots (diced)
  • 1 cup leftover cabbage (diced)
  • ½ cup onion (chopped)
  • 1 cup chicken broth
  • 2 cans (10 3/4 ounces each) cream of potato soup
  • 1 cup half-and-half or whole milk
  • Dash of salt and pepper, to taste


  1. In a 4 to 6-quart slow cooker, combine the corned beef, potatoes, cabbage, carrots, onions, chicken broth, and cream of potato soup.
  2. Cover and cook on LOW for 4 to 5 hours, stirring about halfway through cooking.
  3. Add 1 cup of half-and-half and salt and pepper, to taste.
  4. Cover and cook for about 25 minutes longer, until hot.
  5. Add more milk or more half-and-half to thin slightly, if necessary.
  6. If you don’t have leftover potatoes and carrots, use frozen or fresh boiled carrots and boiled potatoes, or use diced canned potatoes.