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Corned Beef and Cabbage Recipe

Corned Beef and Cabbage

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Servings: 4 

Estimated Total Preparation Time: 45 minutes

This tasty dish isn’t just for St. Patty’s Day! Serve it anytime you’re in the mood for a hearty dinner.

Recipe Nutritional Information:

Calories per Serving: 517

Total Protein per Serving: 25 grams 

Total Carbs per Serving: 60 grams 

Total Fat per Serving: 21 grams 

Saturated Fat per Serving: 6 grams 

Total Fiber per Serving: 10 grams

Recipe Ingredients:

1 Spanish onion, chopped

1 clove garlic, minced

1 tbsp vegetable oil

2 cups low-sodium beef broth

2 cups water

1 bay leaf

8 new potatoes (about 4 oz each), red-skinned

2 carrots, cut in quarters

1 medium-sized cabbage, cut in eighths

1 pound corned beef (store-bought), all visible fat trimmed, sliced to ½-inch thickness

Salt and pepper

Preparation:

Cook onion and garlic in vegetable oil in a large saucepan/pot on medium heat until tender, about 5 to 6 minutes. Season with salt and pepper. Add beef broth, water, and bay leaf; bring to a boil.

Add potatoes and carrots to the pot; simmer for 5 minutes. Then add cabbage; cook for 5 minutes longer. Add sliced corned beef and simmer for 10 to 15 minutes longer until cabbage and potatoes are tender and corned beef is hot. Drain liquid and remove bay leaf.

Serve corned beef with cabbage, carrots, and potatoes.

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