CORNED BEEF AND CABBAGE

CELEBRATED THE HALF YEAR ANNIVERSARY OF ST. PATRICK’S DAY WITH CORNED BEEF AND CABBAGE IN THE CROCK POT!

IT IS SO EASY! I just throw a bag of baby carrots, 2 large potatoes cut into quarters and an onion quartered into the bottom of the crock pot.  Place a 4 pound corned beef brisket on top – fat side up.  Pour in 2 cups of chicken broth.  Cook on LOW for 8 hours or more.  In the last hour of cooking I quarter the cabbage and place it in a large pot with water to cover and a little salt and boil until tender.  Cut off the fat layer and slice the meat; return to crock pot.  Serve – lots of au jous!

I like to cook the cabbage separately but you could cut it up more and make sure there is enough broth to cover and cook it right in the crock pot.

GLUTEN FREE TOO!

Nutrition Facts

Amount Per Serving (357g)

Calories 198 Calories from Fat 90

% Daily Value *

Total Fat 10 g 15.4%

Saturated Fat 2.6 g 13%

Trans Fat

Cholesterol 27 mg 9%

Sodium 918 mg 38.3%

Total Carbohydrates 17.2 g 5.7%

Dietary Fiber 2 g8%

Sugars 10.1 g

Protein 10 g 20%

Vitamin A Vitamin C

Calcium Iron

*Based on a 2000 Calorie diet

I LOVE TO USE THE LEFT-OVERS TO MAKE THIS EASY, ARTERY-CLOGGING REUBEN NOODLE BAKE!

4.1.2

Ingredients:

  • 8 ounces uncooked medium egg noodles
  • 6 to 8 ounces thinly sliced corned beef
  • 1 can (approx. 15 ounces) sauerkraut, drained and rinsed
  • 2 cups shredded Swiss cheese
  • 1/2 to 1 teaspoon caraway seeds, optional
  • 1/2 cup Thousand Island dressing
  • 1/2 cup milk
  • 1 tablespoon prepared mustard
  • 2 slices dark rye or pumpernickel bread
  • 1 tablespoon melted butter

I ALSO MIX IN ANY LEFT-OVER CABBAGE, POTATO, CARROTS AND ONION (cut up)

Preparation:

Grease or spray a 13×9-inch baking dish with cooking spray.

Cook noodles in boiling salted water, following package directions. Drain and transfer to a large bowl.

Cut corned beef into small pieces; add to noodles with sauerkraut, cheese, and caraway seeds. Pour noodle mixture into the baking dish.

In another bowl, whisk together the dressing, milk, and mustard. Spoon evenly over the noodle mixture. Put torn bread into food processor and pulse to make small crumbs. Toss with the melted butter then sprinkle over the casserole. Bake in preheated 350° oven for 25 to 35 minutes.
Serves 6.

Nutritional Facts

1-1/2 cups equals 621 calories, 30 g fat (15 g saturated fat), 141 mg cholesterol, 3,130 mg sodium, 53 g carbohydrate, 7 g fiber, 35 g protein

WITH A NAME LIKE O’CONNOR, YOU NEED TO CELEBRATE ST. PATRICK’S DAY OFTEN!

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