Heart Healthy Corned Beef and Cabbage Recipe
Whether you’re celebrating St. Patrick’s Day or just craving a hearty dinner, corned beef and cabbage is a flavorful classic that will fill you up without excessive fat. Carrots, potatoes, and a creamy mustard sauce make every bite a comforting delight.
Ingredients
Recipe yields 6 servings
Corned Beef
1 1/2 lbs lean corned beef brisket, trimmed
1 cup frozen pearl onions
3 medium carrots, peeled and cut into 1 1/2-inch chunks
2 medium parsnips, peeled and cut in half lengthwise
1 rutabaga, peeled and cut into 1-inch chunks
1 lb small red potatoes, halved
1/4 cup chopped fresh parsley
2 bay leaves
1/8 tsp whole peppercorns
1 large green cabbage, cut into wedges
Mustard Sauce
1/2 cup reduced-fat sour cream
1 Tbsp Dijon mustard
1/8 tsp sugar
Directions
Corned Beef
Step 1
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.
Step 2
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.
Step 3
Add cabbage to the slow cooker and cook on high for 1 hour more.
Mustard Sauce
Step 1
Meanwhile, in a small bowl, combine the sour cream, mustard and sugar. Refrigerate until ready to serve.
Step 2
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.
Time: 45 minutes
Servings: 6
Calories: 355
Make this for:
Dietary Review:
Nutrition facts
Serving Size: 4 oz corned beef, 1 cup vegetables
Per serving:
calories:355
total fat:9g
sat fat:4g
cholesterol:87mg
sodium:577mg
total carb:38g
fibers:9g
sugars:9g
proteins:30g
Thank you!