Use the leftover corned beef to make rueben sandwiches.
Place meat in large kettle, cover with cold water. Add garlic and onion; heat to boiling. Reduce heat; cover tightly and simmer 3 1/2 hours or until tender. About 40 minutes before meat is done, add the small white onions, carrots, potatoes & turnip. Cover and simmer for 20 minutes. Remove meat, put in covered casserole dish and place in a 250? oven to deep warm. Add cabbage and simmer uncovered for 15-20 minutes or until all vegetables are tender.
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Serving Size: 1 Serving (501g) | ||
Recipe Makes: 8 Servings | ||
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Calories: 227 | ||
Calories from Fat: 5 (2%) | ||
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Amt Per Serving | % DV | |
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Total Fat 0.6g | 1 % | |
Saturated Fat 0.2g | 1 % | |
Monounsaturated Fat 0.1g | ||
Polyunsanturated Fat 0.2g | ||
Cholesterol 0mg | 0 % | |
Sodium 90mg | 3 % | |
Potassium 1240.8mg | 33 % | |
Total Carbohydrate 52.2g | 15 % | |
Dietary Fiber 11g | 44 % | |
Sugars, other 41.1g | ||
Protein 6.9g | 10 % | |
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: 227
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