Whether you’re celebrating St. Patrick’s Day or just craving a healthy brisket for dinner, this heart healthy corned beef and cabbage recipe is a flavorful and easy slow cooker recipe that uses lean corn beef. Health eCooks chefs recommend you make a healthier corned beef and cabbage by selecting a low-fat corned beef brisket for this recipe. Slow cooking in a crock pot will bring out the traditional healthy corned beef flavor but with less saturated fat and lower cholesterol.
Healthy corned beef recipes always taste better when you make and serve our creamy mustard sauce on the side.
Yes! This corn beef and cabbage recipe makes a healthy meal in one pot. The heart healthy recipe instructions show how to slow cook a low-fat corned beef with cabbage and healthy root vegetables. We use potatoes, carrots, a rutabaga, parsnips and onions. Root vegetables are heart healthy foods that can reduce inflammation and increase immunity. They are rich in Vitamin A, potassium to help regulate blood pressure, and Vitamin B-2 or folate.
Cabbage is also an economical and healthy vegetable that naturally fuels your body with Vitamin C, Vitamin K and fiber.
This is a healthy, high protein dinner recipe for corn beef brisket that you can cook in the oven, a crock pot, or a slow cooker. Each serving is packed with at least 30 grams of protein for people following a high protein diet.
The recipe is also low in carbs and sugars for a diabetic dinner recipe.
Recipe yields 6 servings
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.