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Baked Corned Beef with Sauteed Cabbage and Baked New Potatoes

 
This recipe belongs to the top 10% of the healthiest recipes.healthy
This recipe can be made gluten free by choosing gluten-free versions of basic ingredients commonly found in supermarkets or online.gluten-free
This recipe can be made completely dairy-free.dairy-free
 
One serving costs about $1.76

$1.76 per serving

1 people like this recipe

1 likes

This recipe is ready in 45 minutes

Ready in 45 minutes

4 gluten-free,dairy-free,healthy,gluten free,dairy free side dish
spoonacular Score:93%

Spoonacular Score: 93%

 

Baked Corned Beef with Sauteed Cabbage and Baked New Potatoes might be just the side dish you are searching for. This recipe serves 4 and costs $1.18 per serving. Watching your figure? This gluten free and dairy free recipe has 228 calories, 9g of protein, and 1g of fat per serving. This recipe is liked by 1 foodies and cooks. Head to the store and pick up onion, pepper, fairly new potatoes, and a few other things to make it today. From preparation to the plate, this recipe takes roughly 45 minutes. All things considered, we decided this recipe deserves a spoonacular score of 94%. This score is tremendous. Try Corned Beef and Cabbage with Herb Buttered Potatoes, Corned Beef Brisket, Potatoes, Cabbage, and Carrots for St. Patrick's Day, and Baked Honey-Mustard Corned Beef for similar recipes.

Ingredients

Servings:
some
some apple cider vinegar
apple cider vinegar
some
some black bell pepper
black bell pepper
24 Tbsps
24 Tbsps brown sugar
brown sugar
1 head
1 head cabbage
cabbage
2 Tbsps
2 Tbsps caraway seeds
caraway seeds
1 pkg
1 pkg corned beef
corned beef
0.22 cloves
0.22 cloves garlic
garlic
0.25
0.25  mustard
mustard
4 large
4 large potatoes
potatoes
1
1  yellow onion
yellow onion
1 pkg
1 pkg whole so will be used
whole so will be used
some apple cider vinegar
some
apple cider vinegar
some black bell pepper
some
black bell pepper
24 Tbsps brown sugar
24 Tbsps
brown sugar
1 head cabbage
1 head
cabbage
2 Tbsps caraway seeds
2 Tbsps
caraway seeds
1 pkg corned beef
1 pkg
corned beef
0.22 cloves garlic
0.22 cloves
garlic
0.25  mustard
0.25
mustard
4 large potatoes
4 large
potatoes
1  yellow onion
1
yellow onion
1 pkg whole so will be used
1 pkg
whole so will be used

Equipment

cutting board
cutting board
dutch oven
dutch oven
knife
knife
oven
oven
frying pan
frying pan
cutting board
cutting board
dutch oven
dutch oven
knife
knife
oven
oven
frying pan
frying pan


Instructions

  1. Corned Beef:
  2. 1. Since baking doesn't remove any salt from the corned beef, it should be put in a pot of water, brought to a boil, the water discarded and these steps repeated once to reduce the high salt content.
  3. 2. When the meat has cooled, insert the cloves into the fat cap every inch or so after poking a hole with a pointed knife.
  4. 3. Spread the mustard evenly over the whole fat cap, then sprinkle with the brown sugar.
  5. 4. Preheat the oven to 350*F, Then spray oil in a suitable Dutch oven, place the meat inside glazed fat cap up cover and place into the oven for about 1 hour and 45 minutes or until the top starts to brown and the internal temperature is at least 140*F.
  6. 5. Cool meat on a tented cutting board for at least 5 minutes, then slice and serve.
  7. New Potatoes:
  8. 1. Wash the new potatoes and place on a rack in the oven with the meat after 15 minutes. They will cook in about 1 hours.
  9. 2. When cool enough, cut in half and top with butter and parsley or chives.
  10. Cabbage and Onions:
  11. 1. Cut the cabbage in half then slice it radially so that the outside is 1 inch wide.
  12. 2. Cut the onion in half then slice it radially, so that the outside is inch wide.
  13. 3. Cut the garlic laterally into thin slices.
  14. 4. Using a large deep pan or Dutch oven, pour in 2 T of oil and saute the onions on medium heat until they start to turn clear.
  15. 5. Add the garlic and continue for 1 minute.
  16. 6. Add about one third of the cabbage and continue until it starts to wilt and brown on the edges.
  17. 7. Add another third, stir well and continue as before.
  18. 8. Add the last of the cabbage, the caraway seeds and the apple cider vinegar. Stir thoroughly and continue until it is pretty much all the same and is ready to serve.

Read the detailed instructions on Foodista.com – The Cooking Encyclopedia Everyone Can Edit

Price Breakdown

Cost per Serving: $1.76
Ingredient
some apple cider vinegar
some black bell pepper
2 tablespoons brown sugar
1 head cabbage
2 tablespoons caraway seeds
1 package corned beef
2 cloves garlic
4 larges potatoes
1 yellow onion
Price
$0.01
$1.50
$0.08
$1.39
$1.69
$0.02
$0.13
$1.97
$0.24
$7.03

Tips

Health Tips

  • If you're trying to cut back on sugar, consider replacing some of the sugar in this recipe with a sweetener like Stevia or Splenda. If you're against these kinds of sweeteners, start reducing the amount of real sugar you use until your tastebuds adjust.

  • Before you pass up garlic because you don't want the bad breath that comes with it, keep in mind that the compounds that cause garlic breath also offer a lot of health benefits. Garlic has anti-inflammatory, antioxidant, antibacterial, and antiviral properties. If you really want to get the most health benefits out of your garlic, choose Spanish garlic, which contains the most allicin (one of garlic's most beneficial compounds).

Price Tips

  • If you find meat (especially grassfed and/or organic meat!) on sale, stock up and freeze it. Ground meat will stay good 3-4 months, while steaks, chops, etc., will be fine for at least 4 months.

Cooking Tips

  • If a recipe doesn't specify whether you should use light brown sugar or dark brown sugar, just use whatever you have on hand or prefer. The difference is that dark brown sugar has more molasses and thus a stronger flavor.

  • Store potatoes and sweet potatoes in a cool, dark place, and never put them in the refrigerator. At cold temperatures, the starch in potatoes is turned into sugar, affecting their flavor. For more information about selecting and storing potatoes, check out this lesson about potatoes in the academy.

  • You should not store your onions with your potatoes because the gases they emit will make each other spoil faster. For more information about selecting and storing onions, check out this lesson about onions in the academy.

  • Here's a trick for peeling garlic quickly. Put the garlic clove on your cutting board. Take a knife with a thick blade and place the blade flat across the garlic clove (the clove should be closer to the handle than the middle of the blade). Whack down on the flat side of the blade with your free hand to smoosh the garlic a bit. Done correctly, the skin will peel right off.

  • get more cooking tips

Green Tips

  • Choose organic, grassfed beef whenever possible. If you're worried about your grocery budget, try eating a few vegetarian meals so you can afford better meat!

  • Good news: cabbage is not only cheap, it is also one of the "clean fifteen" so you do not have to spend extra to buy it organic, unless you really want to.

Disclaimer

Nutritional Information

Quickview
341 Calories
14g Protein
1g Total Fat
74g Carbs
100% Health Score
Limit These
Calories
341
17%

Fat
1g
2%

  Saturated Fat
0.24g
1%

Carbohydrates
74g
25%

  Sugar
17g
19%

Cholesterol
0.14mg
0%

Sodium
88mg
4%

Get Enough Of These
Protein
14g
28%

Vitamin C
223mg
271%

Vitamin K
176µg
168%

Manganese
2mg
139%

Copper
1mg
83%

Iron
14mg
78%

Fiber
18g
73%

Vitamin B6
1mg
72%

Potassium
2168mg
62%

Vitamin A
2567IU
51%

Folate
200µg
50%

Magnesium
133mg
33%

Vitamin B3
5mg
26%

Phosphorus
248mg
25%

Calcium
243mg
24%

Vitamin B1
0.28mg
19%

Vitamin B5
1mg
19%

Vitamin B2
0.32mg
19%

Zinc
2mg
14%

Vitamin E
1mg
11%

Selenium
2µg
4%

covered percent of daily need

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