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  • tmacon1963

Low Carb Corned Beef and Cabbage, 12 net carbs .

Updated: Sep 12, 2019

Saint Patrick's Day is a reminder just how much I like Corned Beef and Cabbage, It is truly one of life's simple pleasures . The only problem for we in the low card community is the potatoes , and of course that is verboten . How ever I ran across this little used vegetable " Kohlrabi " which is in the cruciferous family and when cooked has a texture similar to a potato with a mild sweet flavor which reminds you of a cross between a cabbage and a turnip . It is a nice substitute and I will be doing more recipes with this flavorful low carb friendly vegetable.

Low Carb Keto, Corned Beef and Cabbage


1- 3- 4 pound corned beef with seasoning packet.

1- Small onion studded with a single clove.

1- Small head of cabbage outer leaves removed and dry end of core trimmed and cut into 8 slices, remaining core left intact.

3- Kohlrabi peeled and cut into bite sized pieces.

12- Brussel sprouts trimmed and cut in half.

3- Large carrots peeled and bite sized pieces.

1- Packet frozen pearl onions, thawed.

3- Cloves of garlic.

8 oz. sliced mushrooms.

6 or 8 whole peppercorns.

2 – Bay leaf

2- Large celery ribs large dice.

2- Tbsp. minced fresh parsley.

¼ tsp red pepper flake optional.

Salt and pepper.

Full flavor olive oil


Pre heat oven to 300 degree oven

Remove corned beef from package and place in an oven proof pot or Dutch oven. Cover with cold water, place over high heat, bring to a boil and boil gently for ten minutes scooping off foam and scum that rises to the surface, do this for ten minutes or so.

Once this step is finished remove meat and set aside.

Pour out water, rinse out pot and return meat back to pot. Add in Onion with clove, celery, peppercorns, bay leaf, mushrooms, garlic, red pepper flake if using.

Pour in cold water till meat is near covered and place on stove top and bring to a boil again , skimming any scum that comes to the surface.

Once water cones to a boil, remove from stove, cover and place in the oven. For 2 to 3 hours or till fork tender.

Once the meat is to your liking, remove meat from oven and carefully transfer to aluminum foil, wrap and return to oven to keep warm. Note cut oven off and use the residual heat.

With a slotted spoon remove, mushrooms, bay leaf, onion with clove, celery and discard.

Return cooking liquid to stove top and bring to a boil, add in the carrots, kohlrabi and pearl onions. Reduce to a simmer, cover and cook till tender and easily pierced, with a paring knife, about 6- 8 minutes, then remove to a warm serving plate and cover with aluminum foil to keep warm.

Then put cabbage and Brussel sprouts into boiling liquid cover and cook till tender 6- 8 minutes, remove to serving platter. Drizzle a little olive oil over all vegetables and lightly salt and pepper.

Arrange vegetables on serving tray. Remove corned beef from oven slice against the grain ¼ inch slices and lay overlapping over vegetables, sprinkle with parsley, cover and keep warm in oven till service.

Meanwhile raise heat to high under boiling liquid and reduce to produce a flavorful “ Jus “ , serve corned beef and vegetables country style with the Jus in a gravy boat on the side .


Nutrition Facts Servings 12.0 Amount Per Serving calories 311 % Daily Value * Total Fat 18 g 28 % Saturated Fat 6 g 30 % Monounsaturated Fat 9 g Polyunsaturated Fat 1 g Trans Fat 0 g Cholesterol 91 mg 30 % Sodium 1014 mg 42 % Potassium 733 mg 21 % Total Carbohydrate 18 g 6 % Dietary Fiber 6 g 25 % Sugars 6 g Protein 21 g 42 % Vitamin A 168 % Vitamin C 147 % Calcium 29 % Iron 14 % * The Percent Daily Values are based on a 2,000 calorie diet, so your values may change depending on your calorie needs. The values here may not be 100% accurate because the recipes have not been professionally evaluated nor have they been evaluated by the U.S. FDA.

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