Here is my diabetic corned beef recipe. I love corned beef and cabbage, but the dish is a difficult one to make healthy. The big problem is that when the beef is corned, it takes on a massive amount of salt. I mean a truly ridiculous amount. There really isn’t a whole lot you can do about it. So, if you are on a low sodium diet, you may want to check out some of the other slow cooker recipes on this site.
One major change I did to this recipe is that I eliminated the potatoes and substituted rutabaga. Check out the nutrition table at the bottom of the recipe to see why.
Diabetic Corned Beef Recipe – And Cabbage Too!
|Prep time||10 minutes|
|Cook time||7 hours|
|Total time||7 hours, 10 minutes|
- 1.5lb Corned Beef
- 1 Medium Onion
- 1lb Carrots
- 3 cups Water
- 3 cloves Garlic
- 6 cups Rutabaga (Diced)
- 1 head Cabbage
- 2 tablespoons Cider Vinegar
- 1 teaspoon Pepper
|Step 1.||Dice the onion and rutabaga. Mince garlic. Put onion, rutabaga, garlic and carrots in bottom of the crock pot.|
|Step 2.||Put the beef on top of the vegetables.|
|Step 3.||Cut the cabbage in quarters. Put on top of the beef. Add all other ingredients.|
|Step 4.||Set the slow cooker to low and cook for 7-8 hours. Your cooking time may vary, so stop cooking when the meat and veggies are tender.|
The nutritional content above is approximate, per serving. This dish is based on 6 servings.
I know all you traditionalists out there are going to be calling the rutabaga for potato change sacrilege. I mean, how can you possibly have a corn beef and cabbage recipe without potatoes? Just try it. You may actually like it.
Some people might substitute parsnip instead. Check out the nutritional differences between the three raw ingredients. See how the rutabaga is much lower in carbs than the others!