If you follow an anti-inflammatory diet but still love a classic St. Patrick’s Day favorite — corned beef and cabbage — you can now enjoy the meal guilt-free. This is possible because there are ways to make a healthier version of the dish that not only meets your dietary needs but also still satisfies that traditional taste you know and love.

An anti-inflammatory diet is all about eating foods that reduce inflammation, so if you’re looking to enjoy a plate of Corned Beef & Cabbage on your anti-inflammatory journey, here are a few tips to make sure you’re getting something that’s as healthy as possible.

First and foremost, it’s important to remember that corned beef should be eaten sparingly. It’s high in sodium and contains saturated fats, so it’s best to limit your intake and opt for healthier versions, such as low-sodium, organic brands. If you do opt for a traditional version, be sure to watch your portion size and consider adding unsaturated fats, such as olive oil, to help balance out the meal.

Regarding the vegetables you’re serving with your corned beef, focus on vegetables high in anti-inflammatory fibers and antioxidants. Cabbage is a great choice for an anti-inflammatory diet, as it is highly nutritious and rich in vitamin C, fiber, and vitamin K. What’s more, some research suggests that it may support digestion, improve heart health, and decrease inflammation.


Check out our recipe for a Crock-Pot or Slow Cooker version of Corned Beef & Cabbage.  It’s easy to prepare, and you’ll come home from a hard day at work to a complete meal full of flavor.

Corned Beef & Cabbage

Slow Cooker Corned Beef & Cabbage

This is a classic meal to prepare for St. Patrick's Day, but sometimes it's hard to make it fit an anti-inflammatory lifestyle. Try this slow cooker recipe -- fill the stoneware and walk away. You'll love the aromas in your house and enjoy the flavors when it's time for dinner!
Course Main Course
Servings 6


  • Slow Cooker or Crock-Pot


  • 6-8 carrots chopped
  • 2-3 lbs corned beef brisket
  • 2 onions quartered
  • 1 cup water
  • 1 head cabbage cut into wedges


  • Place carrots in the Crock-Pot or Slow Cooker. Add corned beef, fat side up, with included spice pack. Top with onions and water.
  • Cover and cook on Low 6-8 hours or on High for 3-5 hours.
  • Add cabbage wedges to liquid, pushing down to moisten. Turn to High and continue to cook until cabbage wedges are softened to your liking.
Keyword Anti-Inflammatory, Beef, Cabbage, Carrots, Complete Meal, Entree, Slow Cooker

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