Slow-Cooked Corned Beef and Cabage Dinner
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 8
Ingredients
2 lbs. small red potatoes1 1/2 cups fresh baby carrots1 medium onion, cut into 8 wedges1 (2- 2 1/2 lb) corned beef brisket with seasoning packet2 cups apple juiceWater8 thin wedges cabbage
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.
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.
Nutritional Info 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
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