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Corned Beef and Cabbage's picture
  Corned beef 2 Pound
  Cold water 1 Tablespoon
  White cabbage 2 Pound

1. Rinse the corned beef in cold water, then cover with water in a kettle. Heat to boiling. Skim off foam. Cover and simmer 2 hours or until the meat is tender.
2. Wash the cabbage, remove the heart, cut in quarters and shred on a slaw knife.
3. Twenty minutes before the corned beef is done, remove 2 cups of the broth from the kettle. Skim off the fat and pour the liquid over the cabbage in a separate saucepan. Bring to a boil, cover and simmer about 6 minutes, or until the cabbage is tender. Drain the cabbage. 4. Arrange cabbage on a hot platter. Cover with pieces of the corned beef, which have been sliced across the grain. If preferred, the cabbage may be cut in wedges and simmered 10 minutes in a separate saucepan in liquid from the corned beef. Do not overcook the cabbage. Cook only long enough to make it tender.

Recipe Summary

Difficulty Level: 
Main Dish

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Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 1507 Calories from Fat 728

% Daily Value*

Total Fat 81 g124.5%

Saturated Fat 32.3 g161.5%

Trans Fat 0 g

Cholesterol 440 mg146.7%

Sodium 1043.9 mg43.5%

Total Carbohydrates 69 g22.9%

Dietary Fiber 22.7 g90.7%

Sugars 29 g

Protein 132 g263.2%

Vitamin A 17.8% Vitamin C 553.4%

Calcium 36.3% Iron 23.7%

*Based on a 2000 Calorie diet

Corned Beef And Cabbage Recipe