Try this Old-Fashion Corned Beef and Cabbage recipe, or contribute your own.
Suggest a better descriptionWipe corned beef with damp paper towels. Place in large kettle, cover with water. Add garlic, cloves, black peppercorns, and bay leaves. Bring to boiling. Reduce heat; simmer 5 minutes. Skim surface. Cover kettle; simmer 3 to 4 hours, or untill corned beef is fork-tender. Add carrots, potatoes, and onions during last 25 minutes. Add cabbage wedges during last 15 minutes. Cook vegetables just till tender. Slice across the grain. Arrange slices on platter with cabbage. Brush potatoes with butter, sprinkle with chopped parsley. Serve along with rest of vegetables and "Mustard Sauce".
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Serving Size: 1 Serving (796g) | ||
Recipe Makes: 8 | ||
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Calories: 879 | ||
Calories from Fat: 417 (47%) | ||
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Amt Per Serving | % DV | |
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Total Fat 46.4g | 62 % | |
Saturated Fat 15.6g | 78 % | |
Monounsaturated Fat 21.3g | ||
Polyunsanturated Fat 2.1g | ||
Cholesterol 160.7mg | 49 % | |
Sodium 3558.6mg | 123 % | |
Potassium 2422.1mg | 64 % | |
Total Carbohydrate 67.8g | 20 % | |
Dietary Fiber 14.2g | 57 % | |
Sugars, other 53.5g | ||
Protein 50.3g | 72 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 879
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