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$6.07 per serving
1 likes
Ready in 45 minutes
Spoonacular Score: 89% 
The recipe Corned Beef and Cabbage is ready in approximately 45 minutes and is definitely a tremendous gluten free option for lovers of European food. For $6.07 per serving, you get a main course that serves 6. One serving contains 1102 calories, 69g of protein, and 59g of fat. It is perfect for st. patrick day. A mixture of bay leaves, corned-beef brisket, garlic, and a handful of other ingredients are all it takes to make this recipe so scrumptious. To use up the peppers you could follow this main course with the Dr. Pepper Cake with Flour Cooked Frosting as a dessert. Only a few people made this recipe, and 1 would say it hit the spot. All things considered, we decided this recipe deserves a spoonacular score of 90%. This score is excellent. Similar recipes include Corned Beef and Cabbage, Corned Beef And Cabbage, and Corned Beef and Cabbage.
Read the detailed instructions on Foodista.com – The Cooking Encyclopedia Everyone Can Edit
If you can, choose grassfed butter for a better nutritional profile—more vitamins, a favorable omega 3/6 ratio, etc.
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).
Most dairy products stay good well past their sell-by date. Instead of throwing out perfectly safe food that is just a few days or maybe even a week or two old, make sure the product smells fine, has a normal texture, and doesn't taste funny. Sniff testing isn't exactly rocket science and it can keep you from wasting food (and money).
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.
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.
Butter's incredible flavor has made it an extremely popular cooking fat, but it is important to know that butter has the lowest smoke point of almost any cooking fat. This means butter literally starts to smoke at a lower temperature than most other fats between 250-350 degrees Fahrenheit. So while butter is great for cooking at lower temperatures, you should probably use canola oil, coconut oil, or another oil with a higher smoke point for frying and other high temperature cooking.
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.
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.
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!
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