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Nutritional Info
  • Servings Per Recipe: 8
  • Amount Per Serving
  • Calories: 423.8
  • Total Fat: 22.1 g
  • Cholesterol: 111.1 mg
  • Sodium: 1,319.4 mg
  • Total Carbs: 32.0 g
  • Dietary Fiber: 4.6 g
  • Protein: 24.2 g

View full nutritional breakdown of Slow-Cooked Corned Beef and Cabage Dinner calories by ingredient
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Slow-Cooked Corned Beef and Cabage Dinner

Submitted by: SEWMPH

Introduction

This recipe is from the Pillsbury website. The site calculates the calories at 410 for this dinner with the horseradish sauce. (I added the sauce in the instructions but not in the recipe as i don't care for horseradish.) This recipe is from the Pillsbury website. The site calculates the calories at 410 for this dinner with the horseradish sauce. (I added the sauce in the instructions but not in the recipe as i don't care for horseradish.)
Number of Servings: 8

Ingredients

    2 lbs. small red potatoes
    1 1/2 cups fresh baby carrots
    1 medium onion, cut into 8 wedges
    1 (2- 2 1/2 lb) corned beef brisket with seasoning packet
    2 cups apple juice
    Water
    8 thin wedges cabbage

Directions

1. Place potatoes, carrots, and onion in 5 to 6 1/2 quart slow cookeer. Top with corned beef brisket; sprinkle with contents of seasoning packet. Add apple juice and enough water to just cover brisket.

2. Cover; cook on low setting for 10 to 12 hours.

3. About 40 minutes before serving, remove beef from slow cooker; place on serving platter and cover to keep warm. Add cabbage wedges to vegetables and broth in slow cooker. Increase heat setting to high; cover and cook an additional 30 to 35 minutes or until cabbage is crisp-tender.

4. Meanwhile, in small bowl, combine 1/2 cup sour cream, 1/4 cup mayonaise, 2 Tbsp prepared horseradish, and 2 tsp Dijon mustard. Mix well.

5. To serve, cut corned beef across grain into thin slices. With slotted spoon, remove vegetables from slow cooker. Serve corned beef and vegetables with sauce.

Makes 8 servings

NUTRITION INFORMATION:
1/8 of Recipe: Calories 410 (Calories from Fat 215); Total Fat 24g (Saturated Fat 8g); Cholesterol 90mg; Sodium 1300mg; Total Carbohydrate 31g (Dietary Fiber 4g, Sugars 6g); Protein 18g Percent Daily Value*: Vitamin A 88%; Vitamin C 28%; Calcium 6%; Iron 18% Exchanges: 1 1/2 Starch; 1 Vegetable; 1 1/2 Medium-Fat Meat; 3 1/2 Fat
*Percent Daily Values are based on a 2,000 calorie diet.

Number of Servings: 8

Recipe submitted by SparkPeople user MPFLIRT.






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Member Ratings For This Recipe


  • Incredible!
    1 of 1 people found this review helpful
    Great! We fixed this for St. Patrick's Day and everyone loved it! We added purple potatoes to change up the color and some celery. - 3/18/09

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  • Im trying it tonight! - 3/8/10

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  • This was the best corned beef dinner I've ever eaten. The only thing I did differently was to add one cup of beef broth with the apple juice. The corned beef was fork tender and favorful, and the veggies were delightful. Will make this again and again! Happy St. Patrick's day. - 3/17/09

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