Corned Beef, Cabbage and Potatoes

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Nutritional Info
  • Servings Per Recipe: 8
  • Amount Per Serving
  • Calories: 231.8
  • Total Fat: 9.0 g
  • Cholesterol: 42.1 mg
  • Sodium: 618.4 mg
  • Total Carbs: 26.4 g
  • Dietary Fiber: 4.4 g
  • Protein: 10.6 g

View full nutritional breakdown of Corned Beef, Cabbage and Potatoes calories by ingredient

Number of Servings: 8


    1 (4-pound) cured corned beef brisket, trimmed
    16 cups water
    2 cups chopped onion
    1 cup chopped celery
    1 cup chopped carrot
    1 1/2 teaspoons pickling spice
    3 garlic cloves, peeled
    Cooking spray
    1 tablespoon caraway seeds
    1 (2 1/2-pound) head green cabbage, cored and cut into 1-inch strips
    4 pounds small red potatoes, quartered
    2 tablespoons chopped fresh parsley
    2 teaspoons butter
    2 teaspoons grated lemon rind
    2 teaspoons fresh lemon juice
    1/8 teaspoon black pepper
    1/2 cup dry breadcrumbs
    1 (5-ounce) jar prepared horseradish, drained and squeezed dry
    3 tablespoons Dijon mustard


Place brisket in a large stockpot; add water and next 5 ingredients (water through garlic). Bring to a boil. Cover, reduce heat, and simmer 3 hours. Remove brisket from pot.

Place brisket on the rack of a broiler pan or roasting pan coated with cooking spray; place rack in pan. Strain cooking liquid through a colander into 2 large bowls; discard solids. Return liquid to pot. Add caraway seeds and cabbage; bring to a boil. Reduce heat; simmer 20 minutes. Drain.

While cabbage is cooking, place potatoes in a large Dutch oven. Cover with water. Bring to a boil; cook 20 minutes or until tender. Drain. Return potatoes to pan. Stir in parsley, butter, rind, juice, and pepper; toss to coat.

Preheat broiler.

Combine breadcrumbs and horseradish. Spread mustard over one side of brisket. Press breadcrumb mixture onto mustard. Broil 3 minutes or until lightly browned. Serve brisket with cabbage and potatoes.

Serving Size: makes 8

Number of Servings: 8

Recipe submitted by SparkPeople user CJOSTEDGAARD.