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Corned Beef and Cabbage

Featured in the Honolulu Star-Advertiser on March 10, 2021.

Corned Beef and Cabbage


Corned Beef and Cabbage

  • 1 (4-pound) corned beef brisket with spice packet
  • 8 slices bacon
  • 2 pounds red potatoes, halved
  • 3 carrots, cut into large chunks
  • 1 onion, quartered
  • 3 stalks celery, cut into 2-inch pieces
  • 1 small head cabbage, cut into wedges


Rinse corned beef and place in a large pot. Add enough water to cover beef and add spice packet. Bring to a boil. Reduce heat, cover, and simmer about 4 hours or until beef is tender.

Meanwhile, in a large skillet, cook bacon over medium heat until crisp. Drain on paper towel-lined plate, retaining fat in skillet. Add vegetables to skillet in batches; cook over medium-high heat until brown but not tender.

When beef is very tender, transfer to a serving platter and cover with foil, retaining cooking liquid. Add potatoes to the simmering liquid; cover and simmer about 15 minutes or until they begin to soften. Add carrots, onion, celery and cabbage; simmer about 15 minutes more or until potatoes are easily pierced with a fork. Transfer and arrange vegetables on serving platter; top with bacon and serve with mustard. Serves 8.

Approximate Nutrient Analysis per serving:
550 calories, 35 g fat, 12 g saturated fat, 140 mg cholesterol, 1500 mg sodium, 29 g carbohydrate, 6 g fiber, 7 g sugar, 30 g protein


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