Keto Corned Beef And Cabbage
A cozy, slow-simmered one-pot dinner of tender corned beef brisket and buttery cabbage with celery and carrot for color. Skip the potatoes and you get a hearty, low-carb classic at just 6.2g net carbs per serving, ready in about 3 hours 20 minutes.
Head of Nutrition · June 18, 2026
Nutrition per serving
Per serving · makes 6. Values are estimates; brands vary.
This keto take on the St. Patrick's Day classic drops the potatoes but keeps everything you love — meltingly tender corned beef, buttery cabbage, and a savory spiced broth. It's a true one-pot comfort dinner that happens to be low-carb.
Ingredients
- 3 lb corned beef brisket, with spice packet
- 1 large head green cabbage (about 2 lb), cut into 8 wedges
- 2 medium celery stalks, cut into 2-inch pieces
- 1 small carrot, sliced into coins (optional, for color)
- 1 medium yellow onion, quartered
- 4 cloves garlic, smashed
- 3 tbsp unsalted butter
- 2 bay leaves
- 1 tbsp whole black peppercorns
- 8 cups water, plus more as needed
Instructions
- 1
Place the corned beef brisket fat-side up in a large pot or Dutch oven. Add the spice packet, bay leaves, peppercorns, garlic, and onion. Pour in 8 cups water (or enough to cover the brisket by about an inch).
- 2
Bring to a boil over high heat, then reduce to a low simmer. Cover and cook gently for 2.5 to 3 hours, until the brisket is fork-tender. Skim any foam from the surface during the first 30 minutes.
- 3
Transfer the brisket to a cutting board and tent loosely with foil to rest. Add the celery and carrot to the simmering broth and cook for 8 minutes.
- 4
Add the cabbage wedges and butter to the pot. Simmer, partly covered, for 12 to 15 minutes, until the cabbage is tender but still holds its shape.
- 5
Slice the corned beef thinly against the grain. Divide the cabbage and vegetables among bowls, set the sliced beef on top, and ladle a little broth over each serving.
Tips & notes
- Skip the standard boiled potatoes that normally come with this dish — the cabbage, celery, and a small amount of carrot keep it filling while staying keto. Leave out the carrot entirely to drop carbs even lower.
- Corned beef is cured and naturally salty, so don't add extra salt until you've tasted the finished broth.
- Store leftovers in an airtight container for up to 4 days. Reheat gently in broth; the beef makes excellent keto hash the next morning crisped in butter.
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Frequently asked questions
- How many carbs are in keto corned beef and cabbage?
- Each serving has 6.2g net carbs (9.4g total carbs minus 3.2g fiber), 458 calories, 27.5g protein, and 34g fat. This recipe makes 6 servings.
- Why is traditional corned beef and cabbage not keto?
- The classic version is boiled with potatoes, which add roughly 20-30g of carbs per serving. By leaving out the potatoes and relying on cabbage, celery, and a touch of carrot, this version keeps net carbs at 6.2g per serving while preserving the same comforting flavor.
- Can I make this in a slow cooker or Instant Pot?
- Yes. For a slow cooker, cook the brisket on low for 8-9 hours, then add the cabbage and vegetables for the final hour. In an Instant Pot, pressure cook the brisket for 90 minutes with a natural release, then add the cabbage and pressure cook 3 more minutes.
