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Diabetic & Heart Healthy

Whether you’re celebrating St. Patrick’s Day or just craving a hearty meat and potatoes dinner, here’s a healthy Corned Beef and Cabbage recipe that the whole family will love. A generous helping of winter root vegetables makes for a satisfying dinner without an overload of fat. A delicious sour cream mustard sauce brings out the best flavors of the tender corned beef.

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Corned Beef
    • 1 1/2 lbs lean corned beef brisket, trimmed
    • 1 cup frozen pearl onions
    • 3 medium carrots, peeled and cut into 1 1/2-inch chunks
    • 2 medium parsnips, peeled and cut in half lengthwise
    • 1 rutabaga, peeled and cut into 1-inch chunks
    • 1 lb small red potatoes, halved
    • 1/4 cup chopped fresh parsley
    • 2 bay leaves
    • 1/8 tsp whole peppercorns
    • 1 large green cabbage, cut into wedges
Mustard Sauce
    • 1/2 cup reduced-fat sour cream
    • 1 Tbsp Dijon mustard
    • 1/8 tsp sugar


Corned Beef 

Lightly coat a large skillet with nonstick cooking spray and heat over medium-high heat. Sear the corned beef until browned on all sides. Remove from skillet and transfer to a 5- to 6-quart slow cooker.

Add the onions, carrots, parsnips, rutabaga, potatoes, parsley, bay leaves and peppercorns and 3 cups of water. Cover and cook on high for 4 hours.

Add cabbage to the slow cooker and cook on high for 1 hour more.

Mustard Sauce 

Meanwhile, in a small bowl, combine the sour cream, mustard and sugar. Refrigerate until ready to serve.

Remove the meat from the slow cooker. Remove and discard the bay leaves. Slice the meat and serve it over the vegetables with the mustard sauce.

Nutrition Facts

Serves: 6

Serving size: 4 oz corned beef 1 cup vegetables

Per Serving: Calories: 355 Fat: 9g Saturated Fat: 4g Cholesterol: 87mg Sodium: 577mg Carbohydrates: 38g Fiber: 9g Protein: 30g

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Date Last Reviewed: December 2, 2020

Editorial Review: Judy Capodanno, Health eCooking Editorial Director, Baldwin Publishing, Inc. Contact Editor

Dietary Review: Jane Schwartz, RD

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