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Corned Beef and Cabbage with Horseradish Sauce
Source: The following recipe from Around The World Low-Fat & No-Fat Meals In Minutes, ©1996 by M.J. Smith, RD, and Michele Gaffney-Rabik, was contributed by Marilyn Helton.

Classic corned beef and cabbage with a homemade horseradish sauce.

Prep Time: 5 minutes
Cook Time: 3 hours
Difficulty: Easy

Nutrition Facts

Makes 8 servings
Amount Per Serving
Calories 233.4
Total Carbs 5.6 g
Dietary Fiber 0.3 g
Sugars 2.8 g
Total Fat 13.1 g
Saturated Fat 3.2 g
Unsaturated Fat 0.2 g
Potassium 346.3 mg
Protein 21.2 g
Sodium 233.7 mg
Dietary Exchanges
1 Fat , 1/2 Vegetables , 3 Meat
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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1 1/2 lb  whole lean beef brisket
1 each  small onions
1 each  whole cloves
1 each  bay leaves
0 1/4 tsp  black peppercorns
1 each  Cabbage, fresh, leaf, medium
0 1/2 cup  fat free sour cream
0 1/2 cup  light mayonnaise
2 tbsp  horseradish sauce
1 tbsp  chopped parsley
  1. Place trimmed brisket in a large Dutch oven. Cover with cold water. Add onions, cloves, bay leaf, and peppercorns.
  2. Bring mixture to a boil, then reduce heat to a simmer for 3 hours. Skim off fat and foam from top of water.
  3. Add cabbage wedges during last 10 minutes of cooking time.
  4. In a small mixing bowl, combine ingredients for sauce.
  5. Use a slotted spoon to remove cabbage wedges. Place them around the edges of a large platter.
  6. Slice the brisket, and layer slices of meat down the middle of the platter. Serve horseradish sauce on the side.

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