Layer cabbage wedges over raw corned beef brisket, together with 2 ingredients, into slow cooker for a holiday favorite that I plan meals around

This slow cooker 4-ingredient corned beef and cabbage is exactly the kind of holiday meal I plan the rest of my week around. It’s the classic Irish-American combo, but stripped down to the absolute basics so it fits into a busy workday. Everything goes into the slow cooker in one simple stack: raw corned beef brisket on the bottom, cabbage wedges layered right over the top, plus just two more pantry-friendly ingredients. You set it before work, come home to a cozy, fork-tender dinner, and your kitchen smells like you’ve been cooking all day—without actually hovering over the stove.

I like to scoop the corned beef and cabbage straight from the slow cooker into shallow bowls, then spoon some of the cooking liquid over the top to keep everything juicy. It’s great with boiled or mashed potatoes, or even roasted baby potatoes you make on a sheet pan while the slow cooker finishes. A crusty loaf of bread or Irish soda bread is perfect for soaking up the juices. If you want something fresh on the side, a simple green salad with a tangy vinaigrette balances the richness. Leftovers are fantastic piled onto rye bread with a swipe of mustard for an easy next-day lunch.

Servings: 6

3 to 3 1/2 pounds raw corned beef brisket, with seasoning packet

Unwrap the raw corned beef brisket and discard the extra liquid from the package. Place the brisket, fat side up, in the bottom of a large slow cooker (5- to 7-quart works well). Sprinkle the contents of the included seasoning packet evenly over the top of the meat.

Scatter the thick onion slices in and around the corned beef in the slow cooker, tucking some under the edges of the brisket if needed so they fit in a single, fairly even layer.

Pour the beef broth (or water) around the sides of the brisket, being careful not to rinse off the seasonings on top. The liquid should come about one-third to halfway up the sides of the meat, not cover it completely.

Cut the cabbage into 8 wedges, leaving the core attached to help the wedges stay together during cooking. Gently separate the wedges so they’re ready to layer.

Layer the cabbage wedges directly over the raw corned beef brisket in the slow cooker, arranging them in a snug, slightly overlapping single layer. It’s fine if they mound up a bit; they’ll soften and shrink as they cook.

Cover the slow cooker with the lid. Cook on LOW for 8 to 9 hours, or on HIGH for 4 1/2 to 5 hours, until the corned beef is fork-tender and the cabbage is soft but still holds its shape in wedges.

Once cooked, carefully transfer the cabbage wedges to a serving platter using tongs or a slotted spoon. Lift the corned beef brisket out of the slow cooker and place it on a cutting board. Let it rest for about 10 minutes so it’s easier to slice and stays juicy.

Slice the corned beef brisket against the grain into thin or thick slices, depending on your preference. Arrange the slices on the platter with the cabbage wedges and spoon some of the hot cooking liquid and onions over the top to moisten and flavor everything.

Serve warm, with extra cooking liquid on the side for anyone who wants more. Store leftovers in an airtight container in the fridge for up to 4 days, keeping the meat and cabbage in some of the cooking liquid to prevent them from drying out.

For a slightly sweeter version, tuck a few thick carrot chunks under the brisket along with the onion (this technically adds another ingredient, but it’s a popular twist). If you prefer less salty corned beef, rinse the brisket under cold water before placing it in the slow cooker, and use water instead of beef broth. You can also swap the beef broth for a bottle of mild beer for a deeper, malty flavor—just top off with a little water if needed to reach the same liquid level. For extra cabbage, layer a few more wedges on top; they’ll cook down nicely. If you like a bit of browning on the meat, slide the cooked brisket under the broiler for 3 to 5 minutes before slicing to crisp the top fat layer. For meal prep, cook the corned beef and cabbage on a Sunday, then use the leftovers in sandwiches, grain bowls, or quick hash with diced potatoes for easy weeknight dinners.