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corned beef and cabbage and potatoes and carrots on a white plate

Corned Beef & Cabbage

Our Corned Beef & Cabbage is low FODMAP and just as tasty as the traditional version! It is a super-easy one-pot dish, and although it does take a while to cook, it is unattended time.

Course: Dinner, Main Course
Cuisine: American, Irish
Prep Time: 30 minutes
Cook Time: 4 hours
Total Time: 4 hours 30 minutes
Makes: 14 Servings
Calories: 383 kcal
Author: Dédé Wilson


Corned Beef:

  • 4 pounds (1.8 kg) low FODMAP corned beef (see headnote, above)
  • Water
  • 3 sprigs fresh flat leaf parsley
  • 2 sprigs fresh thyme
  • 1 bay leaf
  • 1/2 teaspoon whole allspice
  • 1/2 teaspoon black peppercorns
  • 1/2 teaspoon coriander seed
  • 1/2 teaspoon mustard seed
  • 1/4 teaspoon whole cloves
  • 3 pounds (1.4 kg) small or medium Yukon gold potatoes, peeled, halved if desired
  • 2 pound (910 g) (or less) head of green cabbage, loose outer leaves removed, root end trimmed, cut into large wedges
  • 1 pound (455 g) carrots, peeled, ends trimmed and discarded, cut into 2-inch lengths (see Tips)

Sour Cream Mustard Sauce:

  • 1 cup (240 ml) lactose-free sour cream
  • 2 tablespoons Dijon mustard


  1. You have to start with a large pot or Dutch oven, such as an 8 quart (7.5 L) size. Rinse the corned beef well then place in the pot and fill with cool water to cover. Add parsley, thyme, bay leaf, allspice, peppercorns, coriander seed, mustard seed and whole cloves. Cover, bring to a boil over high heat, then adjust heat and gently simmer for 3 hours. Check occasionally and skim off and discard any foam that rises to the top.
  2. Meanwhile, prep your vegetables. Add the potatoes, wedges of cabbage and carrots to the pot, tucking them here and there around the corned beef. Cover and simmer for another 1 hour.
  3. Make the Sauce: Simply stir the sour cream and mustard together; set aside.
  4. Remove meat from cooking liquid and allow to sit for 10 minutes. Slice thinly across the grain and arrange on a serving platter along with the potatoes, cabbage and carrots. Pass the Sour Cream Mustard Sauce and horseradish! You can also store the meat and vegetable in the cooking liquid overnight in the pot or up to 3 days. Reheat gently as needed. We like our corned beef and cabbage even better after a day or two!

If You Can Tolerate

  • Lactose: If you have passed your Lactose Challenge, feel free to use conventional sour cream.
Nutrition Facts
Corned Beef & Cabbage
Amount Per Serving
Calories 383 Calories from Fat 207
% Daily Value*
Fat 23g35%
Saturated Fat 1g5%
Sodium 1453mg61%
Potassium 3mg0%
Carbohydrates 22g7%
Fiber 4g16%
Sugar 3g3%
Protein 23g46%
Vitamin A 25IU1%
Vitamin C 0.6mg1%
Calcium 2mg0%
Iron 0.1mg1%
* Percent Daily Values are based on a 2000 calorie diet.