Simple Corned Beef with Cabbage and Potato

Finding a comforting, satisfying dinner that doesn’t require fancy ingredients or complicated techniques can feel impossible sometimes. Between juggling work deadlines, school pickups, and everything else life throws at you, the last thing you want is a recipe that takes hours or needs a trip to three different specialty stores.

That’s where this corned beef with cabbage and potato comes in. It’s hearty, budget-friendly, and comes together in one pot with ingredients you can grab at any regular grocery store. Plus, it’s the kind of meal that fills everyone up without leaving you stuck in the kitchen all evening.

What Kind of Corned Beef Should I Use?

You’ll find corned beef at the grocery store in two main cuts: the flat cut and the point cut. The flat cut is leaner and slices more neatly, which makes it great if you want nice, even pieces for serving. The point cut has more fat marbling, which means it’s juicier and more flavorful, though it can be a bit harder to slice uniformly. Either cut will work perfectly fine for this recipe, so just grab whichever one looks good at the store or fits your budget. If you’re buying a pre-packaged corned beef, it usually comes with a seasoning packet, but you won’t need it for this recipe since we’re building our own flavors with the broth and vegetables.

Options for Substitutions

This classic dish is pretty straightforward, but here are some swaps you can make if needed:

• Corned beef: Corned beef is really the star here and shouldn’t be substituted if you want the authentic flavor. However, if you can’t find it, pastrami will give you a similar salty, seasoned taste.
• Cabbage: Green cabbage is traditional, but savoy cabbage works nicely too and has a slightly milder flavor. You can also use napa cabbage, though it cooks faster so add it later in the process.
• Potato: Any potato variety works here – russets, red potatoes, or Yukon golds are all good choices. Just adjust cooking time if needed, as some varieties cook faster than others.
• Beef broth: Chicken broth or vegetable broth can work in a pinch, though beef broth gives the best flavor. You can also use water with a beef bouillon cube dissolved in it.
• Parsley: Fresh parsley is best for garnish, but dried parsley works too – just use about 2 teaspoons instead. You can also skip it entirely or use fresh dill for a different flavor.

Watch Out for These Mistakes While Cooking

The biggest mistake when making corned beef with cabbage is adding the cabbage too early, which turns it into mush – wait until the potatoes are almost tender before tossing in the cabbage so it stays slightly crisp and doesn’t overcook.

Another common error is cutting your potato pieces too small, as they’ll fall apart during cooking, so aim for chunks about 1.5 to 2 inches to keep them intact and nicely textured.

Don’t forget to slice your corned beef against the grain after cooking, which makes it much more tender and easier to chew, and if you’re working with a tougher cut, consider simmering it for an extra 5-10 minutes before adding the vegetables.

Finally, taste your broth before adding salt since corned beef is already pretty salty – you might find you don’t need any extra at all.

What to Serve With Corned Beef and Cabbage?

This hearty dish is pretty filling on its own, but I love serving it with a thick slice of rye bread slathered with grainy mustard or butter. A simple side of roasted carrots or glazed carrots adds a nice sweet contrast to the salty corned beef, and they cook up easily in the oven while everything else simmers. If you want to make it feel more like a complete meal, add a small side salad with a tangy vinaigrette to cut through the richness. Some people also like to serve pickles or sauerkraut on the side for extra tang and crunch.

Storage Instructions

Store: Keep your leftover corned beef with cabbage and potato in an airtight container in the fridge for up to 4 days. The flavors actually get even better the next day, so it’s great for meal prep. Just make sure everything has cooled down before you seal it up.

Freeze: This dish freezes pretty well for up to 2 months. I’d recommend storing it in individual portions so you can grab just what you need. Keep in mind that the potatoes might get a bit softer after freezing, but the taste is still there.

Reheat: Warm it up on the stovetop over medium-low heat with a splash of beef broth to keep everything moist. You can also use the microwave, but I’d suggest covering it and heating in short bursts so the cabbage doesn’t get too mushy.

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 1100-1300
• Protein: 45-55 g
• Fat: 75-85 g
• Carbohydrates: 40-50 g

Ingredients

• 12 oz corned beef (cut into 1-inch cubes)
• 1 large potato (peeled and diced into 1/2-inch pieces)
• 1/2 head cabbage
• 1 medium onion (sliced into 1/4-inch strips)
• 5 cloves garlic (minced)
• 2.5 cups beef broth
• 3 tbsp olive oil
• 2 tbsp chopped fresh parsley
• salt to taste
• 1/2 tsp ground black pepper
• 1 bay leaf

Step 1: Prepare Your Ingredients

• 1 large potato
• 1 medium onion
• 5 cloves garlic
• 1/2 head cabbage
• 12 oz corned beef

Peel and dice the potato into 1/2-inch pieces, setting aside in a bowl of cold water to prevent browning.

Slice the onion into 1/4-inch strips and mince the garlic.

Cut the cabbage into bite-sized chunks (roughly 2-3 inches).

Have the corned beef cubed and all ingredients ready before you start cooking—this makes the cooking process smooth and prevents overcooking any component.

Step 2: Build the Flavor Base

• 3 tbsp olive oil
• 5 cloves garlic
• 1 medium onion

Heat the olive oil in a large pot over medium-high heat.

Once shimmering, add the minced garlic and sliced onion, sautéing for 2-3 minutes until the onion becomes translucent and fragrant.

This step releases the aromatics and creates a flavorful foundation for the entire dish.

Step 3: Brown the Corned Beef

• 12 oz corned beef

Add the cubed corned beef to the pot and cook for 3 minutes, stirring occasionally to develop color and deepen the beef’s flavor.

I prefer to let it sit undisturbed for the first minute or two to get some browning on the edges—this adds richness to the broth.

Step 4: Add Broth and Potatoes

• 2.5 cups beef broth
• 1 bay leaf
• 1 large potato

Pour the beef broth into the pot, stirring to deglaze the bottom and incorporate all the flavorful browned bits.

Add the bay leaf, then drain the potato from its water and add it to the pot.

Bring to a boil, then reduce heat to a gentle simmer—this prevents the potatoes from falling apart.

Step 5: Add Cabbage and Finish Cooking

• 1/2 head cabbage

After the potatoes have cooked for about 5 minutes and are beginning to soften, add the cabbage chunks to the pot.

Cover with a lid and simmer for 8-10 minutes until the potatoes are tender and the cabbage is cooked through but still has some structure.

I like to check the potatoes with a fork at the 8-minute mark—they should be easily pierced but not falling apart.

Step 6: Season and Finish

• 2 tbsp chopped fresh parsley
• salt to taste
• 1/2 tsp ground black pepper

Remove the pot from heat and stir in the chopped fresh parsley.

Taste the dish and add salt and black pepper to your preference—remember the corned beef is already seasoned, so start with less salt and adjust as needed.

Remove and discard the bay leaf before serving.

Simple Corned Beef with Cabbage and Potato

Delicious Simple Corned Beef with Cabbage and Potato recipe with step-by-step instructions.

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Prep Time 10 minutes mins

Cook Time 15 minutes mins

Total Time 25 minutes mins

Servings 4 servings

Calories 1200 kcal

Ingredients

  

• 12 oz corned beef (cut into 1-inch cubes)
• 1 large potato (peeled and diced into 1/2-inch pieces)
• 1/2 head cabbage
• 1 medium onion (sliced into 1/4-inch strips)
• 5 cloves garlic (minced)
• 2.5 cups beef broth
• 3 tbsp olive oil
• 2 tbsp chopped fresh parsley
• salt to taste
• 1/2 tsp ground black pepper
• 1 bay leaf

Instructions

 

• Peel and dice the potato into 1/2-inch pieces, setting aside in a bowl of cold water to prevent browning. Slice the onion into 1/4-inch strips and mince the garlic. Cut the cabbage into bite-sized chunks (roughly 2-3 inches). Have the corned beef cubed and all ingredients ready before you start cooking—this makes the cooking process smooth and prevents overcooking any component.
• Heat the olive oil in a large pot over medium-high heat. Once shimmering, add the minced garlic and sliced onion, sautéing for 2-3 minutes until the onion becomes translucent and fragrant. This step releases the aromatics and creates a flavorful foundation for the entire dish.
• Add the cubed corned beef to the pot and cook for 3 minutes, stirring occasionally to develop color and deepen the beef's flavor. I prefer to let it sit undisturbed for the first minute or two to get some browning on the edges—this adds richness to the broth.
• Pour the beef broth into the pot, stirring to deglaze the bottom and incorporate all the flavorful browned bits. Add the bay leaf, then drain the potato from its water and add it to the pot. Bring to a boil, then reduce heat to a gentle simmer—this prevents the potatoes from falling apart.
• After the potatoes have cooked for about 5 minutes and are beginning to soften, add the cabbage chunks to the pot. Cover with a lid and simmer for 8-10 minutes until the potatoes are tender and the cabbage is cooked through but still has some structure. I like to check the potatoes with a fork at the 8-minute mark—they should be easily pierced but not falling apart.
• Remove the pot from heat and stir in the chopped fresh parsley. Taste the dish and add salt and black pepper to your preference—remember the corned beef is already seasoned, so start with less salt and adjust as needed. Remove and discard the bay leaf before serving.