Corned Beef and Cabbage Dinner Recipe

Looking for an easy Corned Beef and Cabbage Dinner recipe? Learn how to make Corned Beef and Cabbage Dinner using healthy ingredients.


Submitted by christinavt

Makes 8 servings



Cooking Light, MARCH 2003 corned beef brisket (flat is leaner than point), water, onion, celery, carrot, pickling spice, garlic, cooking spray, caraway seeds, green cabbage, small red potatoes, fresh parsley, butter, grated lemon rind, fresh lemon juice, black pepper, dry breadcrumbs, prepared horseradish, Dijon mustard cvt

Recipe Ingredients for Corned Beef and Cabbage Dinner

1 1/2 pounds cured corned beef brisket, trimmed, cooked per recipe, net from 4 pounds uncooked (13347)
3 garlic cloves, peeled
1 Cooking spray
1 tablespoon caraway seeds
2 1/2 pound 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 (9156)
2 teaspoons fresh lemon juice
1/8 teaspoon black pepper
1/2 cup dry breadcrumbs
5 ounce prepared horseradish, drained and squeezed dry
3 tablespoons Dijon mustard

Recipe Directions for Corned Beef and Cabbage Dinner

  1. Place brisket in a large stockpot; add 16 cups water and 2 cups chopped onion, 1 cup chopped celery, 1 cup chopped carrot and 1 1/2 teaspoons pickling spice. Bring to a boil. Cover, reduce heat, and simmer 3 hours. Remove brisket from pot. (One rater said still good without pickling spice. Another only used half the amount of water with good results.)

  2. 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.

  3. While cabbage is cooking, place potatoes in a large Dutch oven. Cover with water. (A couple of raters said broth used on cabbage should be used for the potatoes as well.) 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.

  4. Preheat broiler.

  5. 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 (Raters advised not to skimp on the horseradish.)

  6. CALORIES 321 (41% from fat); FAT 14.5g (sat 4.6g,mono 6.5g,poly 0.8g); PROTEIN 22.8g; CHOLESTEROL 86mg; CALCIUM 11mg; SODIUM 927mg; FIBER 10g; IRON 4.3mg; CARBOHYDRATE 27.6g

Categories

Beef, Vegetables, Main Dish, American, Irish, St. Patrick's Day, Simmer

Nutrition Facts
Serving Size 489.7g
Amount Per Serving
Calories
461
Calories from Fat
166
% Daily Value*
Total Fat
18.4g
28%
Saturated Fat
6.2g
31%
Trans Fat
0.0g
Cholesterol
86mg
29%
Sodium
1180mg
49%
Potassium
1485mg
42%
Total Carbohydrates
52.9g
18%
Dietary Fiber
8.9g
36%
Sugars
8.7g
Protein
23.2g
Vitamin A 5% Vitamin C 132%
Calcium 12% Iron 26%
* Based on a 2000 calorie diet

Nutritional details are an estimate and should only be used as a guide for approximation.
Legend

Fat
Protein
Carbs
Alcohol
Other

Calorie Breakdown
Nutrition Breakdown
Daily Values
Daily Values

Health Information

Nutrition Grade
96% confidence
B+
  Good points
  • High in selenium
  • Very high in vitamin C
  •   Bad points
  • High in sodium
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