Completely Keto Corned Beef and Cabbage

In the vibrant, tight-knit neighborhood of Cloverhill, St. Patrick’s Day was more than just a holiday; it was a grand celebration of community, heritage, and, of course, food. Among the residents was Maggie, a second-generation Irish-American with a zest for life and a passion for keto cooking. This year, she was determined to host a St. Patrick’s Day feast that would honor her Irish roots while catering to the keto lifestyle she and many of her friends had adopted.

Maggie had always loved the traditional Corned Beef and Cabbage meal her grandmother would prepare each March 17th. It was a dish that evoked fond memories of laughter-filled family gatherings and tales of the Emerald Isle. But this year, she faced a challenge: how to recreate her grandmother’s recipe in a way that was keto-friendly, without losing the essence of the beloved classic.

Undeterred, Maggie set out to innovate. She sourced a high-quality corned beef brisket, knowing that its rich flavor would be the cornerstone of her dish. To the cooking water, she added Pinot Grigio, a twist that her grandmother would have never thought of but that Maggie knew would tenderize the meat and add a depth of flavor. She carefully selected McCormick Mixed Pickling Spice for its aromatic blend, and for the cabbage, she chose the freshest heads she could find, cutting them into large chunks to ensure they would hold up well during the cooking process.

As the aroma of corned beef and spices began to fill her home, neighbors and friends started to arrive, drawn by the promise of good food and great company. Maggie’s Completely Keto Corned Beef and Cabbage was the centerpiece of a spread that included other keto adaptations of Irish favorites, all laid out on a table adorned with green and gold.

The moment of truth came as Maggie served the Corned Beef and Cabbage. The brisket was tender and flavorful, the cabbage perfectly cooked, and the subtle hint of wine in the broth brought everything together beautifully. Her friends were amazed at how she had managed to maintain the integrity of the traditional dish while making it keto-friendly. The meal was a hit, sparking laughter, stories, and a few happy tears as Maggie shared memories of past celebrations.

Maggie’s St. Patrick’s Day feast became a new tradition in Cloverhill, a testament to the power of food to bring people together and create new memories, all while honoring one’s heritage and dietary choices. Her Completely Keto Corned Beef and Cabbage wasn’t just a meal; it was a celebration of culture, community, and the innovative spirit of modern Irish-Americans.

Harlan Kilstein’s Completely Keto Corned Beef and Cabbage

Course: Main Course
Cuisine: American


  • 4 garlic cloves
  • 4 cups of water
  • 1/4 cup Pinot Grigio to soften the meat
  • 3 pounds of corned beef brisket
  • 1 Tbls. McCormick Mixed Pickling Spice 1.5 oz
  • 1 head green cabbage cut into 8 large chunks.


  1. Add meat, garlic, spices, water and wine to instant pot.
  2. If you have a rack place all the ingredients on top of that.
  3. Cook on high pressure for 90 minutes.
  4. Remove corned beef from instant pot and leave all liquid behind.
  5. Add cabbage to instant pot.
  6. Cook at 4 minutes on high pressure.
  7. Plate and serve.

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