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Suggest a better descriptionRinse brisket under water to remove pickling spices and brine. Place brisket in a large Dutch Oven and add water to cover. Bring to boiling, reduce heat and simmer until tender (about 2 1/2 to 3 hours). Remove corned beef and set aside. Add all vegetables except cabbage to cooking liquid, cover and cook for 25 minutes. Add cabbage, cover and continue cooking until cabbage is tender, 15 to 20 minutes. Add cooked corn beef and heat through. Posted to bbq-digest by Rich McCormack
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (1g) | ||
Recipe Makes: 1 servings | ||
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Calories: 0 | ||
Calories from Fat: 0 (NaN%) | ||
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Amt Per Serving | % DV | |
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Total Fat 0g | 0 % | |
Saturated Fat 0g | 0 % | |
Monounsaturated Fat 0g | ||
Polyunsanturated Fat 0g | ||
Cholesterol 0mg | 0 % | |
Sodium 0mg | 0 % | |
Potassium 0mg | 0 % | |
Total Carbohydrate 0g | 0 % | |
Dietary Fiber 0g | 0 % | |
Sugars, other 0g | ||
Protein 0g | 0 % | |
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. |
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