St. Patrick's Day means Shamrocks, Guiness and don't forget the Corned Beef and Cabbage! But you don't have to be Irish to whip up this meal! Thanks to our friends at Giant, you can whip up a fabulous Irish meal just in time for St. Patty's Day!

Corned Beef & Cabbage

Makes 8, 12-oz servings Prep time: 25 minutes Cook time: 5 hours

  • 4 pounds raw corned beef brisket
  • 3 tablespoons pickling spice
  • 1 pound Giant brand large carrots - cut into 4 inch pieces
  • 1 1/2 pounds Giant brand new potatoes
  • 1 cup Giant chopped leek, white and light-green parts cut into 2 inch pieces
  • 2 pounds Giant green or Savoy cabbage, cut into wedges
  • 1/3 cup horseradish, drained
  • 1/3 cup Giant sour cream
  1. Place the corned beef in a large slow cooker and scatter the pickling spices on the top.
  2. Layer the carrots, potatoes, and the leek in the cooker (in this order for even cooking).
  3. Add enough hot water (4 to 5 cups) to cover the meat by at least 1 inch, put the lid on the slow cooker and cook on low, 4-5 hours.
  4. Remove the meat and the vegetables from the slow cooker and keep warm.
  5. Put the cabbage in a microwave-safe dish with 2 cups of the cooking liquid from the slow cooker, cover and microwave until tender, 7 to 10 minutes.
  6. Boil another cup of the cooking liquid in a small skillet until reduced by half, about 10 minutes.
  7. Mix with the horseradish and the sour cream in a small bowl.
  8. Slice the corned beef and serve with the slow-cooked vegetables, cabbage and sauce.
Nutrition information per serving: 580 calories, 36 g fat, 12 g saturated fat, 125 mg cholesterol, 340 mg sodium, 30 g carbohydrate, 6 g fiber, 38 g protein.