Heart Healthy Corned Beef and Cabbage Recipe
Lightly coat a large skillet with nonstick cooking spray and heat over medium-high heat. Sear the corned beef until browned on all sides. Remove from skillet and transfer to a 5- to 6-quart slow cooker.
Add the onions, carrots, parsnips, rutabaga, potatoes, parsley, bay leaves and peppercorns and 3 cups of water. Cover and cook on high for 4 hours.
Add cabbage to the slow cooker and cook on high for 1 hour more.
Meanwhile, in a small bowl, combine the sour cream, mustard and sugar. Refrigerate until ready to serve.
Remove the meat from the slow cooker. Remove and discard the bay leaves. Slice the meat and serve it over the vegetables with the mustard sauce.