Corn Beef and Cabbage

corn beef and cabbage
corn beef and cabbage

Corn Beef and Cabbage

Cook Time 3 hours
Course Main Course
Servings 8 servings


  • 4-5 pounds beef brisket
  • 3 1/2 - 4 quarts water enough to cover brisket
  • 4 beef bouillon cubes
  • 2 tablespoons olive oil
  • 1 cup onions diced
  • 1/2 cup carrots diced
  • 1/2 cup celery diced


  • 2 tablespoons olive oil
  • 1 head cabbage shredded
  • 1 onion sliced
  • 1 carrot julienned
  • salt and pepper to taste


  • Clean the brisket and set aside.
  • In a large stockpot, add water and beef bouillon. Cover and boil for 2 ½ hours.
  • In a small skillet, add oil and sauté onions, carrots and celery until onions are translucent.
  • Add onions, carrots and celery to boiling water and add brisket.
  • Lower heat and continue boiling for remaining hours.
  • In a separate large skillet, add oil until heated.
  • Add remaining ingredients, cabbage, onions and carrots.
  • Sauté for 15 – 20 minutes.
  • Once the brisket is done, add to a plate with cabbage.
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1 Comment

  1. Ellen

    Can’t wait to try this recipe. It looks delicious like all your others.

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