Corned Beef and Cabbage pot
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 6
Ingredients
3 lb Corned beef, brisket6 cups Carrots, raw6 small Potatoes1 large head of Cabbage1 large onion cut in quarters
Serves 6. Place the corned brisket is a large stock pot. Cover with water and bring to a boil. Cover and reduce heat to low. Simmer for about 3 hours. Add 6 cups of carrots cut into 3" - 4" long pieces, Potatoes that have been washed and quartered, the washed and quartered cabbage and the onion. Add more water if needed to cover all of the veggies. Bring to a boil. Reduce heat to low and simmer for 30 minutes or until the carrots will accept a fork. If more people drop in for dinner, add more veggies.
Number of Servings: 6
Recipe submitted by SparkPeople user LCENGLAND.
Number of Servings: 6
Recipe submitted by SparkPeople user LCENGLAND.
Nutritional Info Amount Per Serving
- Calories: 738.9
- Total Fat: 44.0 g
- Cholesterol: 222.2 mg
- Sodium: 2,697.7 mg
- Total Carbs: 39.5 g
- Dietary Fiber: 10.3 g
- Protein: 47.1 g
Member Reviews
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BONBONJM
I made this recipe for New Years. In reality, this makes a lot more than 6 servings. I took it to a party and probably had a dozen people eating off of it. A head of cabbage is a lot of cabbage. To be more realistic, eat less meat, more cabbage, potatoes, and corn and count it as half a serving. - 1/2/09