Try this Corned Beef and Cabbage recipe, or contribute your own.
Suggest a better description1. Rinse corned beef and place in large heavy pan. Add soup and seasonings. Cover.
2. Cook over low heat for 3 and 1/2 hours.
3. Add carrots, potatoes, and celery. Place Cabbage on top. Cover.
4. Cook for about an hour or until veggies are tender.
5. Remove meat, vegetables and bay leaf.
6. Gradually blend water and flour until smooth; slowly stir into sauce. Cook, stirring until thickened.
7. Pour sauce over meat and vegetables. Serve.
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Serving Size: 1 Serving (362g) | ||
Recipe Makes: 10 Servings | ||
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Calories: 486 | ||
Calories from Fat: 245 (50%) | ||
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Amt Per Serving | % DV | |
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Total Fat 27.3g | 36 % | |
Saturated Fat 8.6g | 43 % | |
Monounsaturated Fat 13g | ||
Polyunsanturated Fat 1.1g | ||
Cholesterol 98mg | 30 % | |
Sodium 2247.7mg | 78 % | |
Potassium 1218.6mg | 32 % | |
Total Carbohydrate 29.5g | 9 % | |
Dietary Fiber 4g | 16 % | |
Sugars, other 25.4g | ||
Protein 29.7g | 42 % | |
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: 486
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