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Keto Pressure Cooker Corned Beef and Cabbage Recipe
It doesn’t have to be St. Patrick’s Day to enjoy this Keto pressure cooker corned beef and cabbage recipe. Make this quick and satisfying dinner any night of the week!
The History of Corned Beef
Why is corned beef called corned beef anyway? Last I checked it didn’t involve any corn.
Turns out, corned beef got its name from the large-grain salt that is used to cure the beef. The large chunks of salt are called corns, giving this festive beef its name.
Now that that mystery has been solved, here’s something you may find surprising: In Ireland, you probably won’t find anyone eating corned beef and cabbage on St. Paddy’s Day. It’s not a thing there.
In fact, for a long time, the Irish stayed away from eating beef, as they respected the working value of cows as well as their milk production.
The British, however, had a different perspective and fell in love with beef. They loved it so much, in fact, that they started importing cattle from Ireland and other places.
But then the Cattle Acts of 1663 and 1667 came along, which stopped the imports of live cattle to England. That dramatically lowered the cost of meat available for salted beef.
As it happened, the salt tax in Ireland was much lower. The surplus of beef and low cost of salt in Ireland led to a glut of corned beef there, and it became renowned for its high quality.
England and America became major purchasers of Irish corned beef.
How I Made Keto Corned Beef
Well the beef by itself is Keto. And the cabbage is Keto. So what could go wrong?
Where there’s a will, there’s a way.
Sugar seems to be in everything, and sure enough, there are some corned beef recipes calling for the sweet stuff. Obviously, our version will omit this ingredient.
Flour is another off-limit ingredient that may be found in corned beef and cabbage recipes. While I replace white flour with other types of flour in other situations, this recipe doesn’t need it.
The other major issue with corned beef and cabbage is that it’s often served with potatoes. Not cool for Keto, so again, we’ll leave those out.
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Fat. Protein. Carbs. How do you even know how much you’re supposed to be eating to achieve the results you want?
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Description
Hearty and budget-friendly, this great dinner can be whipped up in 20 minutes.
Ingredients
- 1 Tablespoon (15 ml) of olive oil
- 1 medium onion (110 g), peeled and finely chopped
- 2 cloves (6 g) of garlic, peeled and finely sliced
- 2 Tablespoons (30 ml) of dry white wine (or water)
- 14 oz (400 g) of savoy cabbage, shredded
- 1 1/2 lb (675 g) of corned beef, sliced into 8 pieces
- Salt and pepper, to taste
- Chopped fresh curly parsley, to garnish
Instructions
- Heat the olive oil in the pressure cooker and sauté the onions and garlic over moderate heat until softened and starting to brown.
- Deglaze the bottom of the pressure cooker with the wine (or water) and allow all the liquid to cook out. Add the shredded cabbage and use a wooden spoon to evenly coat the cabbage in the onion mixture.
- Place the corned beef slices on top of the cabbage and secure the lid of the pressure cooker.
- Cook for 14 to 15 minutes over moderate heat. Allow the pressure cooker to release steam naturally before safely removing the lid. Season with salt and pepper, to taste.
- Garnish the corned beef and cabbage with the chopped fresh curly parsley and serve.
Notes
I used a dash of white wine to deglaze the pan (the alcohol will be cooked out) but you could replace the wine with 1 tablespoon white wine vinegar if preferred.
All nutritional data are estimated and based on per serving amounts.
Net Carbs: 6 g
Nutrition
- Calories: 520
- Sugar: 4 g
- Fat: 39 g
- Carbohydrates: 9 g
- Fiber: 3 g
- Protein: 30 g
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