Corned Beef and Cabbage
Nutritional Info
- Servings Per Recipe: 13
- Amount Per Serving
- Calories: 329.1
- Total Fat: 17.3 g
- Cholesterol: 63.4 mg
- Sodium: 1,033.1 mg
- Total Carbs: 23.7 g
- Dietary Fiber: 4.7 g
- Protein: 18.6 g
View full nutritional breakdown of Corned Beef and Cabbage calories by ingredient
Introduction
Corned Beef and cabbage with baby red potatoes, carrots, and onion Corned Beef and cabbage with baby red potatoes, carrots, and onionNumber of Servings: 13
Ingredients
-
2 Bay Leaves
1 med. Head Cabbage, cut into wedges
8 medium Carrots, sliced
1 large Onion sliced
2 Tbsps. packed Brown Sugar
3 to 4 lbs. baby Red Potatoes (about 20, whole)
3 Tbsps. Challenge Unsalted butter
3 to 4 lbs. Corned Beef Brisket
Directions
Place the corned beef in a large dutch oven. Cover with water. Bring to a boil. Skim the foam from the top, then add the spice packet, bay leaves, and brown sugar. Cover and simmer for 2 hours.
Add the potatoes, onion, and carrots. Return to a boil. Recover and simmer for about 30 to 40 minutes or until vegetables are tender.
Add the cabbage, return to a boil and simmer for about 15 minutes.
Remove the meat and vegetables. Slice meat across the grain and serve with the vegetables.
Serving Size: Makes about 13 servings
Add the potatoes, onion, and carrots. Return to a boil. Recover and simmer for about 30 to 40 minutes or until vegetables are tender.
Add the cabbage, return to a boil and simmer for about 15 minutes.
Remove the meat and vegetables. Slice meat across the grain and serve with the vegetables.
Serving Size: Makes about 13 servings