Join Our Newsletter
Get our best recipes and health tips delivered right to your inbox!
Whether you’re celebrating St. Patrick’s Day or just craving a hearty dinner, corned beef and cabbage is a flavorful classic that will fill you up without excessive fat. Carrots, potatoes, and a creamy mustard sauce make every bite a comforting delight.
Lightly coat a large skillet with nonstick cooking spray and heat over medium-high heat. Sear the corned beef until browned on all sides. Remove from skillet and transfer to a 5- to 6-quart slow cooker.
Add the onions, carrots, parsnips, rutabaga, potatoes, parsley, bay leaves and peppercorns and 3 cups of water. Cover and cook on high for 4 hours.
Add cabbage to the slow cooker and cook on high for 1 hour more.
Meanwhile, in a small bowl, combine the sour cream, mustard and sugar. Refrigerate until ready to serve.
Remove the meat from the slow cooker. Remove and discard the bay leaves. Slice the meat and serve it over the vegetables with the mustard sauce.