28 Dec Corned Beef and Cabbage
Servings: 4
Estimated Total Prep Time: 45 minutes
NUTRITIONAL INFO (per serving)
Calories: 517
Total Protein: 25 grams
Total Carbs: 60 grams
Total Fat: 21 grams
Saturated Fat: 6 grams
Total Fiber: 10 grams
INGREDIENTS
1 Spanish onion, chopped
1 clove garlic, minced
1 tbsp vegetable oil
2 cups low-sodium beef broth
2 cups water
1 bay leaf
8 new potatoes (about 4 oz each), red-skinned
2 carrots, cut in quarters
1 medium-sized cabbage, cut in eighths
1 pound corned beef (store-bought), all visible fat trimmed, sliced to ½-inch thickness
Salt and pepper
PREPARATION
Cook onion and garlic in vegetable oil in a large saucepan/pot on medium heat until tender, about 5 to 6 minutes. Season with salt and pepper. Add beef broth, water, and bay leaf; bring to a boil.
Add potatoes and carrots to the pot; simmer for 5 minutes. Then add cabbage; cook for 5 minutes longer. Add sliced corned beef and simmer for 10 to 15 minutes longer until cabbage and potatoes are tender and corned beef is hot. Drain liquid and remove bay leaf.
Serve corned beef with cabbage, carrots, and potatoes.