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Corned Beef and Cabbage
Source: The following recipe was adapted for Cinnamon Hearts from a recipe submitted by Toby O'Brien. It was contributed by Marilyn Helton.

Classic dish of thin slices of corned beef sauteed with fresh cabbage.

Prep Time: 35 minutes
Cook Time: 2 hours
Difficulty: Intermediate

Nutrition Facts

Makes 8 servings
Amount Per Serving
Calories 291.5
Total Carbs 16.2 g
Dietary Fiber 3.9 g
Sugars 9.8 g
Total Fat 11.0 g
Saturated Fat 3.8 g
Unsaturated Fat 0.4 g
Potassium 747.7 mg
Protein 31.7 g
Sodium 176.9 mg
Dietary Exchanges
, 2 Vegetables , 4 1/2 Meat , 1/2 Other Carbs
See the Detailed Nutritional Analysis
Note: One or more ingredients from this recipe are not included in the nutritional analysis above. Either the ingredient is missing from our database or is listed as "optional" in the recipe.
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2 1/4 lb  whole lean beef brisket
3 quart  cold water
0 1/4 cup  sugar
3 each  bay leaves
1 each  large garlic cloves
3 each  Turnips, fresh, medium
1 cup  fresh sliced parsnip
1 each  Cabbage, fresh, head, small, 4.5"
  1. Wash the corned beef in cold water and soak it for 30 minutes, if it is very salty.
  2. Place beef in a 5 quart pot or Dutch oven, and add boiling water. Add the sugar, bay leaves, and garlic. Cover and simmer for 2 to 2-1/2 hours or until meat is tender.
  3. Peel the turnips and parsnips and add to the meat. Cook for about 15 minutes, or until tender to the fork.
  4. Core the cabbage and cut into 6 wedges. Place in a separate cooking pot.
  5. Dip 2 cups of the corned beef cooking liquor from the pot and combine with enough water just to cover the cabbage. Cook cabbage over medium heat just until tender, about 15 minutes.
  6. Remove brisket to a serving platter, slice thinly across the grain.
  7. Drain vegetables, discarding bay leaves, and serve with brisket.

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