In honor of St. Patrick’s Day, Corned Beef & Cabbage has been added to Mom’s Recipe Box.

Crockpot Corned Beef & Cabbage

In honor of St. Patrick’s Day 2015, a first time attempt at preparing a traditional, homemade corned beef & cabbage dinner. After searching through on-line recipes that offer oven or slow cooker approaches, the (slow cooker) crockpot has been selected. All the ingredients were purchased at Big Y World Class Supermarket yesterday – small red potatoes, a head of cabbage, baby carrots, turnip, a small onion and a few thin slices of corned beef from the deli rather than a brisket.

This is a nutrient-packed meal. Potatoes are known to be loaded with vitamin B6 and potassium. Notoriously good for the eyes, carrots have vitamin K that is said to facilitate responding to injuries and normal blood clotting, plus transport of calcium and bone health. Cabbage is credited too with being rich in vitamin K, as well as, vitamin C and B, fiber and potassium, folate and copper. Onion has vitamin C, fiber and folic acid, is naturally low in sodium and contains no fat. A root vegetable, turnip – a personal favorite, is also rich in Vitamin C, however, the greens are where the concentration of nutrition can be found, including minerals. Another plus of this meal is the broth, rather than heavy gravy. Opted for lean slices of corned beef from the deli, rather than a brisket. Corned beef is said to contain iron but go easy to control sodium and fat intake.

One more bonus – a fabulous aroma in the kitchen..

For dessert – found too at the Big Y bakery, a pistachio cupcake!

Pistachio cupcake – a perfectly green dessert.

Preparation

Clean all vegetables.

Cut cabbage head into wedges, cut small red potatoes in quarters with skin left on.

Add peeled carrots – the Green Giant package of baby carrots came peeled. Peel outer layer of onion, chop onion into quarters, then peel back inner layers.

Place all into crockpot with about (6 inches) or 2 cups of water, then start on high temperature until water boils. More water may need to be added. Slow cook until potatoes are tender.

Some recipes call for pickled spice – for this meal, spices have been omitted but can be added to taste later by each person.

Peel and cook turnip separately, then add to crockpot along with corned beef slices.

Allow to simmer on low to enrich flavor for at least 3-4 hours. When ready, remove vegetables and corned beef – arrange on platter side by side and serve.

Serves about 6.

Look for Mom’s Recipe Box as an occasional feature on newsandviewsjb as recipes are added to my mother’s collection, the Cecelia G. Bennett Collection. JB