slow-cooker-corned-beef-cabbage-2Here’s the second recipe in our Publix meal plan for the week starting 3/13 (3/12 for some) – Slow Cooker Corned Beef and Cabbage.

Saint Patrick’s Day is just around the corner so you know that there are great deals going on at Publix. This recipe is so simple that it’s hard to really call it a recipe. You toss you meat in your Crock-Pot with the spice packet and cover it with water. Let it go all day then just pop in the potatoes about 2 hours before you are ready to eat. Drop in the carrots and cabbage an hour later. You get a delicious meat with perfectly cooked veggies.

Stay tuned as later in the week, we will turn the leftovers in to delicious Ruben Sandwiches.

Slow Cooker Corned Beef & Cabbage
Author: Michelle
Prep time:
Cook time:
Total time:
Serves: 6 – 8
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  • 3 pound corned beef with spice packet
  • 1.5 pounds small red potatoes
  • 1/2 pound carrots, peeled and cut into 2 inch pieces
  • 1 head cabbage, core removed and quartered
  • water
  1. Place the beef into the slow cooker. Add the spice packet and enough water to cover the beef by about an inch.
  2. Cook on low for 8 – 10 hours.
  3. About 2 hours before you are ready to serve dinner, add the potatoes to the pot and cover.
  4. One hour later, add the carrots and the cabbage.
  5. Allow everything to cook for the last hour.
  6. Serve warm.
  1. (3 lb) Murphy & David’s or Grobbel’s Corned Beef Brisket, Lower Sodium, USDA Choice, $3.79/lb = $11.37
  2. (2 lb) Green Cabbage, $0.39/lb= 78¢
  3. Publix Baby Cut Carrots, 16 oz, 4/$5 = $1.25
  4. Petite Red Potatoes, 3 lb bag, $2.99

Total = $16.39

You will use the leftover beef for your Ruben Sandwiches later in the week.