Corned Beef and Cabbage
This classic dish is a great way to use up leftover corned beef. It's also a delicious and hearty meal that's perfect for a cold winter day.
This classic dish is a great way to use up leftover corned beef. It's also a delicious and hearty meal that's perfect for a cold winter day.
- Carbohydrate 644.643 g
- Cholesterol 0 mg
- Fat 3.321 g
- Fiber 81.1800017595291 g
- Protein 74.538 g
- Saturated Fat 0.9594 g
- Serving Size 1 1 recipe (5051g)
- Sodium 221.4 mg
- Sugar 563.462998240471 g
- Trans Fat 0.7011 g
- Calories 2841 calories
Step-by-step
- Place corned beef in large pot or Dutch oven and cover with water.
- Add the spice packet that came with the corned beef.
- Cover pot and bring to a boil, then reduce to a simmer.
- Simmer approximately 50 minutes per pound or until tender.
- Add whole potatoes and carrots, and cook until the vegetables are almost tender.
- Add cabbage and cook for 15 more minutes.
- Remove meat and let rest 15 minutes.
- Place vegetables in a bowl and cover.
- Add as much broth (cooking liquid reserved in the Dutch oven or large pot) as you want.
- Slice meat across the grain.
As a housewife, I'm always looking for ways to make delicious and affordable meals for my family. This Corned Beef and Cabbage recipe is one of my favorites because it's easy to make and it's always a hit with my husband and kids. Plus, it's a great way to use up leftover corned beef.
I usually make this dish on St. Patrick's Day, but it's also great for any other occasion. It's a hearty and satisfying meal that's perfect for a cold winter day. And it's so easy to make, even a beginner cook can handle it. So if you're looking for a delicious and budget-friendly meal to make for your family, I highly recommend this Corned Beef and Cabbage recipe.
