Corn beef dinner with potatoes onions and carrots and cabbage
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 8
Ingredients
1 piece, cooked, excluding refuse (yield from 1 lb raw meat with refuse) Corned beef, brisket 1 head, large (about 7" dia) Cabbage, fresh 6 serving Bolthouse Farms Baby-Cut Carrots (8 carrots) 1 large Onions, raw 4 cup Beef Broth - Swanson Low Sodium 4 clove Garlic 4 medium (2-1/4" to 3-1/4" dia.) Potato, raw 1 tbsp Dill weed, dried 1.5 tbsp Rosemary, dried
Cut up vegetables and add to slow cooker. Trim corn beef from excess fat and placed into the slow cooker. Add beef broth, garlic, Rosemary and pour over brisket. Cook on highFor five hours and place cabbage into slow cooker. Cook on high for one more hour.
Serving Size: 8 one cup servings
Number of Servings: 8
Recipe submitted by SparkPeople user EMBOYER3535.
Number of Servings: 8
Recipe submitted by SparkPeople user EMBOYER3535.
Nutritional Info Amount Per Serving
- Calories: 259.0
- Total Fat: 8.2 g
- Cholesterol: 39.2 mg
- Sodium: 769.3 mg
- Total Carbs: 34.6 g
- Dietary Fiber: 8.3 g
- Protein: 14.0 g
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