Low Sodium Corned Beef and Cabbage Recipe
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Jump to RecipeThis low sodium corned beef and cabbage recipe is made with brisket, marinated overnight in a delicious flavorful salt-free ‘brine.’ This has all the great flavors of classic corned beef, with some healthy spice swaps.
This is a great St. Patrick’s Day dinner for those eating low sodium, but it’s great any time of year! Serve this great meal up with some low sodium mashed potatoes and enjoy.
As someone with a bit of Irish heritage in me, I love a good old fashioned corned beef and cabbage dinner… but I also love making it low in sodium, unlike the kind you buy at the store. Store-bought corned beef roasts are loaded with salt (as the traditional way it’s made) but I was looking to fix something healthier for my family.
I started with a large piece of brisket, which I ‘brined’ overnight in some spices and apple cider vinegar. The ‘brine’ (in quotations because there is no salt added) gives this corned beef a good bit of flavor, and is great for those watching their salt intake.
This Low Sodium Corned Beef & Cabbage Recipe Is
- Hearty
- Filling
- Flavorful
- Made Without Salt
- Simple to Make
- Great for a Healthy St. Patrick’s Day Recipe
Low Sodium Dinner Recipes The Family Will Love
This easy corned beef recipe is low in sodium and couldn’t be easier to make! Low Sodium cooking does NOT have to be bland, boring, or flavorless… It’s quite the opposite when done right. By building meals around salt free pantry staples and swapping a few ingredients you can make healthier meals for you and your family.
These salt-free dinners are healthier versions of classics that everyone will love. You can browse all our low sodium dinner recipes. Find your next family favorite!
What’s In This No Salt Added Corned Beef and Cabbage?
See the recipe card below for a full list of instructions and ingredient amounts!
- Brisket – We get our brisket from a local butcher – if you have one in the area getting fresh meats is a great option!
- Cabbage – I used green cabbage, as traditional for this recipe
- Carrots – for a bit of color and sweetness.
- Lager Beer – I used Sam Adams Boston Lager because as a New Englander, it’s one of my favorites! From what I can find online, it has 25mg of sodium per 16 ounces. You can use any good, flavorful beer you would normally drink.
- Garlic Powder: Also a major pantry staple ingredient that gets used in our house daily! I love this garlic powder and add it to a lot of recipes that I would use fresh garlic in too.
- Onion Powder: adds a delicious and savory flavor to this dish as well.
- Mustard Seeds: which give this dish fantastic texture & flavor. I always keep mustard seeds in my pantry to add to brines and homemade pickles.
- Mustard Powder: I love adding mustard powder to this recipe instead of traditional mustard (which can contain extra sodium). The mustard powder adds a nice sharpness and tang to the marinade- and has 0mg sodium!
- Celery Seed – I got this idea because I always add celery seed to my pickle recipes – and wanted to get some of that great pickle flavor into the beef.
- Apple Cider Vinegar
A Great Low Sodium Holiday Recipe
We love entertaining, which can be difficult when managing a low sodium or low salt dietary needs. We have a few fantastic go-to entertaining recipes that we keep in our rotation, so everyone can enjoy healthy low sodium bites.
This corned beef and cabbage is great to serve if you are having people over to enjoy St. Patrick’s Day. Check our all of our low sodium entertaining and appetizer recipes here!
How Do I Make This Corned Beef and Cabbage Without Salt?
To Make the Marinade/Brine
- In a plastic bag or bowl with lid: place the brisket in the container, fat side up. Add the onion powder, garlic powder, mustard seeds, ground mustard, celery seed, apple cider vinegar, and enough water to cover the brisket.
- Mix and allow brisket to marinade for 8-24 hours before being cooked.
To Make the Corned Beef and Cabbage
- Preheat oven to 350 degrees Fahrenheit.
- Place marinated brisket in a large Dutch oven or heavy oven-safe pot with a lid.
- Add the water, the cover the brisket in the lager beer. Add the onion powder, rosemary, and mustard seed to the top of the brisket. Add more water if needed, the brisket should be submerged.
- Cover with a lid, then place in the oven to bake for 2 hours. After 2 hours, flip the brisket, and cook for an additional 30 minutes.
- Remove the pot from the oven, add the cabbage and carrots, and for for an additional 30 minutes.
- Remove the corned beef from the pot, slice against the bias, and enjoy!
More Easy Low Sodium Dinner Recipes You’ll Love!
- Low Sodium Baked Ziti Pasta Recipe
- Low Sodium Chicken Salad Recipe (No Salt Added)
- No Salt Added Tomato Sauce with Basil Recipe
- Low Sodium French Onion Soup Recipe
- Low Sodium Burger Patties Recipe
Let’s keep in touch – don’t forget to follow over on Instagram, Facebook, & my Youtube channel for more easy low sodium recipes.
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Low Sodium Corned Beef and Cabbage
Equipment
- Dutch Oven
Ingredients
For the Marinade/’Brine’
- 1 tablespoon onion powder
- 1 tablespoon garlic powder
- 2 tablespoons brown sugar
- 1 tablespoon mustard seeds
- 1 teaspoon ground mustard
- 1 teaspoon celery seed
- ½ cup apple cider vinegar
- Water to fill
For the Corned Beef & Cabbage
- 1 4 lb brisket
- 3 cups water
- 24 ounces lager beer
- 1 tablespoon onion powder
- 1 tablespoon rosemary
- 1 tablespoon mustard seed
- 1 small head green cabbage
- 2 cups baby carrots
Instructions
To Make the Marinade/Brine
- In a plastic bag or bowl with lid: place the brisket in the container, fat side up. Add the onion powder, garlic powder, brown sugar, mustard seeds, ground mustard, celery seed, apple cider vinegar, and enough water to cover the brisket.
- Mix and allow brisket to marinade for 8-24 hours before being cooked.
To Make the Corned Beef and Cabbage
- Preheat oven to 350 degrees Fahrenheit.
- Place marinated brisket in a large Dutch oven or heavy oven-safe pot with a lid.
- Add the water, the cover the brisket in the lager beer. Add the onion powder, rosemary, and mustard seed to the top of the brisket. Add more water if needed, the brisket should be submerged.
- Cover with a lid, then place in the oven to bake for 2 hours. After 2 hours, flip the brisket, and cook for an additional 30 minutes.
- Remove the pot from the oven, add the cabbage and carrots, and for for an additional 30 minutes.
- Remove the corned beef from the pot, slice against the bias, and enjoy!
Nutrition
*Please note, all nutrition content is estimated based on the ingredients we used, it may vary based on your ingredients. Always check your nutrition labels to verify sodium amounts.
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This makes my St Patrick’s Day yummy
Flavorful
Can this be cooked in the instant pot?