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Brisket with Cabbage and Onions

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  Salt 2 Teaspoon, divided
  Hot paprika 1⁄2 Teaspoon
  Pepper 3⁄4 Teaspoon, divided
  Chopped thyme 1⁄2 Teaspoon, chopped
  Dried oregano 1⁄4 Teaspoon
  Garlic 1 Teaspoon, minced
  Olive oil 2 Tablespoon
  Beef brisket 3 Pound, trimmed
  Green cabbage 1 1⁄2 Pound, thinly sliced
  Onion 1 Large, sliced
  Carrot 1 Medium, sliced
  Caraway seeds 3⁄4 Teaspoon
  Beef broth 2 Can (20 oz)
  Chopped parsley 1⁄4 Cup (4 tbs)

1. Combine 1 teaspoon of the salt, paprika, 1/2 teaspoon of the pepper, thyme, oregano, garlic, and oil in a small bowl and mix well. Rub on brisket.
2. Put cabbage, onion, and carrot in 4 1/2-quart or larger slow cooker. Season with remaining teaspoon salt and remaining 1/4 teaspoon pepper and caraway seeds. Set brisket on top of vegetables and pour in broth. Cover and cook until brisket is tender but not falling apart, 9 to 11 hours on low or 4 1/2 to 5 hours on high.
3. Transfer brisket and vegetables to a serving platter. Skim excess fat from broth and whisk in thickener until smooth.
4. Thinly slice brisket against the grain. Arrange brisket slices over vegetables and pour sauce over meat. Sprinkle with parsley, if using, and serve.

Recipe Summary

Difficulty Level: 
Main Dish
Slow Cooked

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Average: 4.2 (17 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 4080 Calories from Fat 2636

% Daily Value*

Total Fat 293 g450.8%

Saturated Fat 107.8 g538.8%

Trans Fat 0 g

Cholesterol 925.3 mg308.4%

Sodium 6880.5 mg286.7%

Total Carbohydrates 82 g27.3%

Dietary Fiber 27.7 g111%

Sugars 38.5 g

Protein 272 g543.8%

Vitamin A 260.7% Vitamin C 490.8%

Calcium 56.2% Iron 172.6%

*Based on a 2000 Calorie diet

Brisket With Cabbage And Onions Recipe