Corned Beef and Cabbage

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Nutritional Info
  • Servings Per Recipe: 8
  • Amount Per Serving
  • Calories: 308.6
  • Total Fat: 18.9 g
  • Cholesterol: 86.8 mg
  • Sodium: 1,323.1 mg
  • Total Carbs: 18.9 g
  • Dietary Fiber: 4.6 g
  • Protein: 17.3 g

View full nutritional breakdown of Corned Beef and Cabbage calories by ingredient
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Number of Servings: 8


    2-2.5 lb corned beef brisket
    1 onion, cut into wedges
    4 stalks celery, chopped
    3 carrots, chopped
    1 tbsp fennel seeds
    1 tbsp pickling spice
    1 tsp salt
    1 tsp pepper
    1/2 cup browned sugar
    1-2 tbsp yellow mustard
    1 head of green cabbage, cut into 6 wedges
    2 tbsp butter
    2-3 fresh dill, chopped


Put the brisket into a large pot or dutch oven. Surround the meat with the chopped vegetables. Sprinkle in the fennel seeds, salt, pepper and pickling spices. Cover everything with water. Bring to a boil, then reduce heat and simmer for 2-3 hours, or until the meat is very tender.

Preheat the oven to 350. Combine the brown sugar and the mustard in a small bowl. Transfer the brisket from the pot to a baking dish. Spread the brown sugar/mustard mixture on top of the meat. Spoon in about a cup of the cooking liquid into the cooking dish. Place in the oven and cook for 1 hour and baste the meat with the cooking liquid every 15-10 minutes.

In the mean time. Bring the cooking liquid back to a boil and add the cabbage wedges. Boil for 7-10 minutes, or until the cabbage is tender. Drain the liquid from the vegetables and put them back into the pot. Add the butter and dill. Toss to coat.

Number of Servings: 8

Recipe submitted by SparkPeople user AHALTOM.

TAGS:  Beef/Pork |

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