Healthy Corned Beef & Cabbage Recipe

Corned Beef & Cabbage Photo Celebrate the Luck of the Irish without packing on the extra Lbs.  This very popular dish is the most requested on St. Patrick’s Day and with March 17th quickly approaching, we are sharing this healthier version of the old favorite.  With only about 1/2 the calories as the traditional method, this recipe will have you dancing a jig!
Yield:
8 servings (serving size: 3 ounces beef, about 1 & 1/2 cups cabbage, and about 1 & 1/3 cups potatoes)

Ingredients

  • 1 (4-pound) cured corned beef brisket, trimmed
  • 16 cups water
  • 2 cups chopped onion
  • 1 cup chopped celery
  • 1 cup chopped carrot
  • 1 & 1/2 teaspoons pickling spice
  • 3 garlic cloves, peeled
  • Cooking spray
  • 1 tablespoon caraway seeds
  • 1 (2 & 1/2-pound) head green cabbage, cored and cut into 1-inch strips
  • 4 pounds small red potatoes, quartered
  • 2 tablespoons chopped fresh parsley
  • 2 teaspoons butter
  • 2 teaspoons grated lemon rind
  • 2 teaspoons fresh lemon juice
  • 1/8 teaspoon black pepper
  • 1/2 cup dry breadcrumbs
  • 1 (5-ounce) jar prepared horseradish, drained and squeezed dry
  • 3 tablespoons Dijon mustard

 Preparation

  1. Place brisket in a large stockpot; add water and next 5 ingredients (water through garlic). Bring to a boil. Cover, reduce heat, and simmer 3 hours. Remove brisket from pot.
  2. Place brisket on the rack of a broiler pan or roasting pan coated with cooking spray; place rack in pan. Strain cooking liquid through a colander into 2 large bowls; discard solids. Return liquid to pot. Add caraway seeds and cabbage; bring to a boil. Reduce heat; simmer 20 minutes. Drain.
  3. While cabbage is cooking, place potatoes in a large Dutch oven. Cover with water. Bring to a boil; cook 20 minutes or until tender. Drain. Return potatoes to pan. Stir in parsley, butter, rind, juice, and pepper; toss to coat.
  4. Preheat broiler.
  5. Combine breadcrumbs and horseradish. Spread mustard over one side of brisket. Press breadcrumb mixture onto mustard. Broil 3 minutes or until lightly browned. Serve brisket with cabbage and potatoes.

Nutritional Information ~ per serving

  • Calories: 321
  • Calories from fat: 41%
  • Fat: 14.5g
  • Saturated fat: 4.6g
  • Monounsaturated fat: 6.5g
  • Polyunsaturated fat: 0.8g
  • Protein: 22.8g
  • Carbohydrate: 27.6g
  • Fiber: 10g
  • Cholesterol: 86mg
  • Iron: 4.3mg
  • Sodium: 927mg
  • Calcium: 11mg

From Cooking Light Magazine