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Food & Recipes

Corned Beef and Cabbage


Why not celebrate St. Patty’s Day with a hearty plate of the famous Irish-American dish Corned Beef and Cabbage? Although Corned Beef and Cabbage originated in America, there’s still a pretty neat history behind the meal itself.

The very first St. Patrick’s Day parade took place in New York City in 1762. And for the next 100 years or so, Irish immigrants made their way to the United States, bringing their own food and traditions along with them. Because Irish bacon — an Irish staple — was a bit expensive, cash-strapped families started cooking beef instead. Cabbage was also a cost-effective option for Irish families, so they decided to cook both cabbage and beef in the same pot, creating the delicious dish we know today.

March 17 also marks National “Eat Like an Irishman” Day, so grab your slow cooker and get to boiling, ladies!


  • 4 potatoes, peeled and cut into quarters
  • 1 lb. carrots, cut into 1-inch pieces
  • 1 onion, cut into wedges
  • 1 3 lb. corned beef brisket
  • 1 small head of cabbage, cut into wedges
  • 1/8 tsp. pepper
  • 1/2 cup water
  • 1 tsp. Moore’s Original Marinade
  • 1 tsp. garlic


1. Mix onions, potatoes and carrots in slow cooker.

2. Place beef and cabbage on vegetables and season with pepper.

3. Combine water and Moore’s Original Marinade and pour over beef.

4. Cover and cook on low for 8-9 hours, or until vegetables are tender.

5. Remove, slice the corned beef, and serve with vegetables.

Tip: When selecting cabbage, just remember: The heavier the cabbage, the better.

+This recipe was originally published by <a target=”blank” href=””>Moore’s Marinade & Sauces+_.

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