Hearty Corned Beef and Cabbage
If you ask someone what their favorite vegetable is, it probably isn’t cabbage. But maybe it should be. It’s a vegetable that’s loaded with essential nutrients, can be cooked a lot of different ways and it’s one of the cheapest vegetables you can buy, costing on average 62 cents per pound.
Half a cup of cooked cabbage contains about a third of your daily recommended amount of vitamin C. It also gives you a dose of fiber, potassium, antioxidants, vitamins A and K and more. With 1 gram of fiber in every 10 calories, it keeps you full, may reduce your “bad” cholesterol and improve heart health.
If you’re looking for a dish that incorporates cabbage, look no further. This recipe also cooks in just one pot, meaning preparation and cleanup is easy. Feel free to add more cabbage if you’re looking to make it more vegetable-focused.
- 5 pounds extra-lean corned beef brisket
- 6 peppercorns, or mixed pickling spices
- 3 carrots, peeled and quartered
- 3 onions, peeled and quartered
- 1 medium-sized green cabbage, quartered or cut in wedges
- About 4 tbsp. melted unsalted butter
- Submerge the corned beef in a large pot or Dutch oven filled with water. Cover with the peppercorns or mixed pickling spices. Cover the pot or kettle, bring to a boil, reduce heat and simmer 5 hours or until tender, skimming occasionally.
- During the last hour, add the carrots and onions and cover again.
- With 15 minutes left, add the cabbage. Once the meat and vegetables are done, transfer to a platter and brush the vegetables with the melted butter. Serve with boiled parsley potatoes, cooked separately.
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