Corned Beef with Spiralized Carrots & Cabbage

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Corned Beef with Spiralized Carrots & Cabbage

Corned Beef with Spiralized Carrots & Cabbage

The Irish classic “corned beef and cabbage” is getting an Inspiralized facelift today. Instead of boring chopped cabbage and carrots, we’re spiralizing both and having fun with this traditional plate.

Plus, the carrots and cabbage can be enjoyed as a side dish with any protein. Actually, it would go fabulously with a steamed or poached fish. But, since we’re 4 days away from St. Patrick’s day, we’re getting in the spirit!

Corned Beef with Spiralized Carrots & Cabbage

I’ve been really diggin’ the Irish-themed eats all over the Internet lately. I saw these stout brownie fudge sundae floats with Irish burnt caramel and I almost fell off my chair.

Lots of Guinness out there right now. I don’t love Guinness. Gosh, that feels good to say. Is it a crime not to love Guinness? It seems like the coolest mainstream beer out there, but I just can’t seem to get a pint down.

Corned Beef with Spiralized Carrots & Cabbage

And listen, I even went to the top of Dublin and had a Guinness with a four-leaf-clover imprinted in the foam at the top (the head). It didn’t taste any better straight from the source. Too thick, too bitter.

Here’s some proof, when I was the ripe ‘ole age of 20 (I’m in the middle):


Oh, to be young. That was an incredible trip – Dubliners are wonderful people! They’re so friendly, so happy to have a genuine conversation and so willing to help you navigate their city.

But, I digress. These carrots and cabbage are simply, different. It’s boring to use baby carrots or diced carrots in a corned beef and cabbage recipe. While my beloved Dubliners might slap me on the wrist, they probably haven’t tried this version.

Corned Beef with Spiralized Carrots & Cabbage

Plus, since the cabbage and carrots act like a bed of pasta, you don’t need to serve it with potatoes – save yourself the extra time prepping and knock a few carbs and calories off your meal! Now, that’s Inspiralized.

Whether you’re Irish, you’re cooking for an Irish person, or you’re simply taking part in the St. Patrick’s Day fun, this recipe is a crowd pleaser. It’s unique, it’s fun to eat and it’s a big plate of warm flavor.

Corned Beef with Spiralized Carrots & Cabbage

These also save well as leftovers! Carrot noodles stand up well to refrigeration. Don’t know how to spiralize noodles or cabbage? Check out this tutorial on cabbage and watch this video on spiralizing carrots:

How are you celebrating St. Patrick’s Day?

Corned Beef with Spiralized Carrots & Cabbage

Prep Time5 mins
Cook Time2 hrs
Total Time2 hrs 5 mins
Servings: 4


  • For the beef:
  • 2 lb flat cut corned beef with spice packet
  • 3 tbsp water
  • For the rest:
  • 1 large head of cabbage
  • 3 large carrots peeled
  • 1 medium yellow onion
  • 2 tbsp olive oil
  • 2 garlic cloves minced
  • ¼ tsp red pepper flakes
  • 3 cups chicken broth low-sodium
  • 2 cups water
  • 1 tsp dried thyme flakes
  • 1 tbsp freshly chopped parsley
  • freshly cracked pepper to taste (from a peppercorn grinder)
  • country dijon mustard or spicy honey Dijon, to serve


  • Preheat the oven to 350 degrees.
  • Remove your corned beef from the package, set aside the spice packet and lightly pat the meat dry.
  • Place a piece of tinfoil underneath the beef (fat side up) and place on a baking tray or shallow dish. Pour in the water and pat the spices onto the meat.
  • Wrap the beef in the tinfoil, leaving at least an inch at the top when enclosing it. Bake for 2 hours. When done, open the foil on top and place back in the oven on broil for 2-3 minutes. Then, remove foil completely, saving the liquids from the pouch (reserve and set aside). Place the beef on a cutting board and let set for 5-10 minutes. Then, slice off the fat top (if preferred). Then, slice pieces on an angle (against the grain) and set aside on a serving platter. Pour the reserved liquid from the baked beef on top of the slices.
  • While the beef is baking, prepare your vegetables. First, spiralize your cabbage and carrots. Using Blade A, spiralize the cabbage. Using Blade C, spiralize your carrots. Set aside. Then, dice your onion and set aside.
  • Fifteen minutes before the corned beef is done baking, place a large saucepan over medium heat and add in the olive oil. Then, add in the garlic and red pepper flakes. Let cook for 30 seconds and then add in the onions. Cook the onions for 2 minutes and then add in the chicken broth and water. Add in the carrot noodles, thyme and parsley. Bring to a boil and then lower to a simmer add in the cabbage. Stir to combine and season with pepper. Stir for 2-3 minutes or until cabbage is softened. When done, use a slotted spoon to remove the cabbage and noodles and place into a serving dish. Pour half of the remaining liquid into the serving dish and discard the rest.
  • Serve the cabbage and noodles alongside the sliced corned beef. Serve with country Dijon mustard or spicy honey mustard. Enjoy!

Corned Beef with Spiralized Carrots & Cabbage

Corned Beef with Spiralized Carrots & Cabbage

Corned Beef with Spiralized Carrots & Cabbage

Corned Beef with Spiralized Carrots & Cabbage

Corned Beef with Spiralized Carrots & Cabbage

Corned Beef with Spiralized Carrots & Cabbage

New to spiralizing? Grab your FREE eBook with our 20 Most Popular Blog Recipes!

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Keira Roth says:
I love your work here Ali - I've just got a spiralizer and came across your website.... I will be using it a lot I'm sure! The corned beef that Irish people would use is this horrible looking stuff.... ....Not the lovely piece of meat that you have on your recipe! Keira :)
Thank you, you are very sweet! I appreciate it!
meghan says:
Do have another option for the cooking method w the beef? Would a dutch oven work?
There are many ways to cook corned beef! You can boil it!
i dont eat beef but from these pictures - i want some!!!
zab says:
This looks great! I can't wait to try it. Also, do you think you can make kimchi or sauerkraut with spiralized cabbage? If so can you post a recipe? Thanks :) Z
Anonymous says:
I am returning the machine to Sonoma! I've done eveything you said to do t
This message got cut off?
Shelley says:
This looks delicious! Noticed the ingredients calls for "chicken broth" but the instructions (#6) indicate "vegetable broth". Which one is correct? Thanks!
Carly Glazer says:
Hi Shelley! Thanks for this call out! We use chicken broth, but you can use either!

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ramen is the perfect meal for this season of life. it’s cozy, comforting, filling, and satisfying. 🙏🏼 needless to say, I’ve been eating tons of ramen bowls lately, and I’m extra excited to share this one with you, a take on Japanese miso ramen: Miso Noodles with Smoky Tempeh (using @lightlifefoods Original Tempeh) and Kale. 🥬 🍜 #LightlifePartner⁣

this is kind of like two recipes in one, because this smoky tempeh is good on everything – in sandwiches, on salads, in grain bowls - it’s my go-to flavor when I’m making tempeh (especially for those who aren’t as far along on the tempeh train as I am.) the other recipe is the simplest miso ramen with kale, which you’ll be making over and over again. 👏🏼 also, you can simply sub in @lightlifefoods’ Smoky Tempeh product here, to save time!⁣

you can find @lightlifefoods Original Tempeh at @acmemarkets or @wholefoodsmarket, but use their Store Locator on their site to find out where it’s sold near you. 🛒⁣

recipe below 👇🏼👇🏼⁣

Miso Ramen with Smoky Tempeh and Kale⁣
Serves: 4⁣

2 tablespoons extra virgin olive oil⁣
8-ounce package @lightlifefoods Original Tempeh, cubed⁣
¼ cup soy sauce, low sodium⁣
2 tablespoons maple syrup⁣
¼ teaspoon smoked paprika⁣
1 teaspoon liquid smoke⁣
1/2 teaspoon garlic powder⁣
2 garlic cloves, minced⁣
1-inch knob ginger, minced⁣
4 cups vegetable broth⁣
1 tablespoon miso paste⁣
1 tablespoon low-sodium soy sauce⁣
4 cups finely chopped kale⁣
12 ounces ramen noodles⁣

Heat half the oil in a large skillet over medium heat. Add the tempeh slices and cook for 5 minutes until browned, stirring frequently.⁣

While tempeh cooks, stir together ¼ cup of water, soy sauce, maple syrup, smoked paprika, liquid smoke, and garlic powder. Pour that over the cooked tempeh and stir to coat. Let cook another 5 minutes or until moisture is evaporated and tempeh is browned. Set aside on a parchment lined plate.⁣

Heat the remaining oil in a large pot over medium-high heat. Once oil is shimmering, add the garlic and ginger and cook for 1 minute or until fragrant. Add the broth and 2 cups of water and bring to a boil over high heat.

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cod fish tacos⁣
makes 9 tacos (3 servings) ⁣

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~ 1 large handful cilantro⁣
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in a food processor, place the avocado, lime, garlic, cilantro, 1/4 cup water, and season with salt and pepper and process until smooth. place the coleslaw in a large bowl and add the avocado crema and toss to coat. set aside.⁣

warm the tortillas in a large skillet and set aside, 3 on a plate. ⁣

add the oil to the skillet and once oil is hot, add the cod. cook for 5 minutes, flip, and cook another 5 minutes or until the cod flakes and is opaque. using a spatula, break the cod up into pieces. divide the cod onto the warmed tortillas. top with avocado slaw and mango salsa. serve.⁣

#tacotuesdays #tacosarelife #fishtacos #fishtaco #easydinner #easydinners #easydinnerideas #quickmeals

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search the blog for the recipe - and save this video to watch before you make it! 📌 ⁣

#teriyaki #teriyakisalmon #spiralizer #healthydinnerideas #healthydinners #mealplans #30minutemeals #30minutemeal #salmondinner #salmonrecipe