Keto Corned Beef & Cabbage

Corned beef and cabbage is a St. Patricks day MUST. This keto version is so tender and flavorful, we want to have it way more than just once a year. (Okay, the caper mayo doesn’t hurt either.)





3-4 lbs corned beef

2 onions, quartered

4 celery stalks, quartered crosswise 

1 package pickling spices

Kosher salt

Black pepper 

1 medium green cabbage, cut into 2″ wedges

2 carrots, peeled and cut into 2″ pieces

1/2 c. Dijon mustard

2 tbsp. apple cider vinegar 1/4 c. 


2 tbsp. capers, roughly chopped, plus 1 tsp brine

2 tbsp. parsley, roughly chopped  


  1. Place corned beef, onion, celery, and pickling spices into a large pot. Add enough water to cover by 2″, season with salt and pepper, and bring to a boil. Reduce heat to low, cover, and simmer until very tender, 3–3 1/2 hours.
  2. Meanwhile, whisk dijon mustard and apple cider vinegar in a small bowl and season with salt and pepper. In another bowl, mix mayo, capers, caper brine, and parsley. Season with salt and pepper
  3. Add cabbage and carrots and continue to simmer for 45 minutes to 1 hour more, until cabbage is tender. Remove meat, cabbage, and carrots from pot. Slice corned beef and season with more salt and pepper.
  4. Serve with both sauces on the side for dipping.  

Like this recipe? Get access to a Custom Keto Diet plan that works together with your schedule and preferences to create a tailor-made solution for you.