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Corned Beef and Cabbage

Corned Beef and Cabbage

Southern Living DECEMBER 1996

  • Yield: 6 servings


  • 1 (4-pound) corned beef brisket
  • 3 tablespoons pickling spice
  • 2 cups water
  • 6 small red potatoes (about 2 pounds)
  • 1 head cabbage, cut into 6 wedges
  • 3/4 cup sour cream
  • 2 tablespoons prepared horseradish


Combine first 3 ingredients in a 6-quart pressure cooker.

Cover with lid, and seal securely; place pressure control over vent tube. Cook over high heat until pressure control rocks back and forth quickly. Reduce heat until pressure control rocks occasionally; cook 50 minutes.

Remove from heat, run cold water over cooker to reduce pressure. Carefully remove lid.

Remove corned beef; keep warm. Add potatoes and cabbage to cooker. Cook as previously directed 5 minutes. Arrange potatoes and cabbage around corned beef.

Combine sour cream and horseradish; serve with corned beef, potatoes, and cabbage.


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Corned Beef and Cabbage Recipe