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Suggest a better descriptionPut the corned beef and all the seasonings in a large pot, and cover with water. Bring slowly to a boil, cover and simmer very gently for an hour. Meanwhile, cut away the fibrous part of the cabbage, discard and cut cabbage into 8 sections. When the beef has been simmering for an hour add the cabbage and simmer for another 1/2 hour or until the cabbage is very tender. Allow the corned beef and cabbage to cool down in the saucepan for about 1/2 an hour. Then, carve the beef and serve it with the cabbage. Source: Irish Country Cooking - Malachi McCormick (c)1988 Posted to MC-Recipe Digest V1 #500 by Bobbi Zee
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Serving Size: 1 Serving (172g) | ||
Recipe Makes: 8 Servings | ||
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Calories: 342 | ||
Calories from Fat: 230 (67%) | ||
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Amt Per Serving | % DV | |
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Total Fat 25.5g | 34 % | |
Saturated Fat 8.1g | 40 % | |
Monounsaturated Fat 12.2g | ||
Polyunsanturated Fat 1g | ||
Cholesterol 91.9mg | 28 % | |
Sodium 2071.1mg | 71 % | |
Potassium 515.2mg | 14 % | |
Total Carbohydrate 1.4g | 0 % | |
Dietary Fiber 0.4g | 2 % | |
Sugars, other 1g | ||
Protein 25.1g | 36 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 342
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