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Corned Beef and Cabbage

Preparation:  10 min. Cooking: 180 min. Total: 190 min.
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  • 2 1/4 Lb whole corned beef brisket
  • 2 Lb potatoes , peeled
  • 4 carrots , peeled
  • 1 head cabbage , cut in wedges
  • 1 Cup brown sugar
  • 4 Tbsp prepared mustard
instructions: Simmer corned beef in a large pot of water 2 hours. Add whole potatoes to boiling water and boil 15 minutes. Add whole carrots to potatoes and boil 10 minutes. Add wedges of cabbage and boil another 20 minutes. Drain. Transfer beef to a baking dish. Preheat oven to 350 ℉. Combine brown sugar and mustard in a bowl. Spread over top of corned beef and bake 30 minutes. Slice and serve with vegetables.
Calories
520 Cal
Fat
25 g
Carbs
47 g
Protein
27 g
Fiber
6.3 g
Sugar
23 g
Cholesterol
130 mg
Sodium
1600 mg


Nutrients

Fiber     6.3 g
Fat     25 g
Sugar     23 g
Carbs     47 g
Protein     27 g
Calories     520 Cal

Fats

Fat, Poly     1 g
Fat, Mono     12 g
Fat, Sat     8.2 g
Fat, Trans     0 g
Fat, Percent     43 %

Vitamins

Vitamin, K     94 mcg     78 %
Vitamin, A     4000 IU     130 %
Vitamin, B12     2.1 mcg     87 %
Niacin     5.5 mg     35 %
Riboflavin     0.3 mg     24 %
Vitamin, C     65 mg     72 %
Vitamin, D     0 IU     0 %
Vitamin, B6     0.8 mg     51 %
Vitamin, E     0.7 mg     4.3 %
Panto, Acid     1.2 mg     24 %
Choline     120 mg     22 %
Thiamin     0.2 mg     20 %

Minerals

Calcium     96 mcg     9.6 %
Phosphorus     270 mg     38 %
Magnesium     63 mg     15 %
Copper     0.4 mcg     40 %
Fluoride     12 mcg     300 %
Zinc     6.5 mg     59 %
Cholesterol     130 mg     2.2 %
Sodium     1600 mg     110 %
Selenium     45 mcg     83 %
Manganese     0.5 mg     6.6 %
Potassium     940 mg     20 %
Iron     4.1 mg     51 %
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