A Heart-Healthier Way to Enjoy a St. Patrick’s Day Classic
Every year around St. Patrick’s Day, emergency rooms see an increase in health complications due to excessive sodium intake—often from the traditional corned beef and cabbage meal. That’s what inspired this recipe.
But you can still enjoy the classic flavors of corned beef and cabbage without the overwhelming salt load. The key is to reduce the sodium by changing the water during the simmering process and using a no-salt-added broth for the soup base. This version delivers all the comforting flavors you love—just in a more heart-friendly way.
I (Dave) specifically recommend Kitchen Basics Unsalted Chicken Stock. In my opinion, it's the only decent low sodium option that's widely available.
Ingredients (Serves 2-4)
½ pound corned beef brisket (ideally uncooked, rinsed well)
4-6 cups water (for boiling and reducing sodium)
4 cups Kitchen Basics Unsalted Chicken Stock
2 medium carrots – peeled and sliced
1 small onion – diced
2 cups green cabbage – chopped
2 medium Yukon gold potatoes – diced
½ teaspoon black pepper
½ teaspoon garlic powder
½ teaspoon dried thyme
1 bay leaf
Instructions
Step 1: Reduce the Sodium in the Corned Beef
Rinse the corned beef under cold running water to remove excess brine.
Place the corned beef in a pot and cover with fresh water. Bring to a gentle simmer over medium heat.
After 15 minutes, drain the water and refill the pot with fresh water. Repeat this process two more times to remove excess salt.
After the final water change, let the beef simmer gently for about 1 hour, or until it is tender enough to shred.
Remove the corned beef from the pot, let it cool slightly, then shred it into bite-sized pieces.
Step 2: Make the Soup
In a clean pot, heat the unsalted chicken stock over medium heat.
Add the carrots, onion, cabbage, and potatoes, along with the black pepper, garlic powder, thyme, and bay leaf. Simmer for 20 minutes, until the vegetables are tender.
Stir in the shredded corned beef and let it warm through for another 5 minutes.
Step 3: Serve & Enjoy
Remove the bay leaf, give the soup a taste, and adjust seasoning if needed (keeping in mind that corned beef will still add some natural saltiness).
Ladle into bowls and enjoy a St. Patrick’s Day classic—with a healthier twist!
This soup delivers all the hearty flavors of corned beef and cabbage, but with far less sodium than the traditional boiled dinner. It’s a great way to enjoy the holiday while being mindful of heart health.
Enjoy this recipe?
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