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Quick Corned Beef and CabbageHappy St. Patricks Day

Happy Healthy Holidays!

Quick Corned Beef and Cabbage is made using lean deli corned beef. This is a very easy version to pull together.

Corned Beef for Quick Corned Beef and Cabbage

Recipe Ingredients

8 cups water
1 teaspoon salt
1 tablespoon sugar
1 bay leaf
1 teaspoon minced garlic
1 1/2 teaspoons black pepper
1 head cabbage, quartered
8 red potatoes
8 slices (1/2-inch-thick) lean deli corned beef

Recipe Directions

Combine water, salt, sugar, bay leaf, garlic and pepper in a 4-quart soup pot. Bring to a boil.

Reduce heat to medium. Add cabbage and potatoes to pot; cook for 5 minutes. Add sliced corned beef to pot. Cook for 15 minutes.

Remove cabbage, corned beef and potatoes. Remove and discard bay leaf.

Serve Quick Corned Beef and Cabbage immediately.

About That Corned Beef...

Today, many of Irish descent living in American celebrate St. Patrick's day with a hearty Corned Beef and Cabbage dish (in fact, March 17th is National Corned Beef and Cabbage Day), but the truth, in Ireland they serve ham and cabbage instead.

So where did the corned beef come into the celebration? Corned beef is made of beef brisket cured in a salt brine that can include spices like peppercorns and bay leaf. Long ago in Ireland, the meal of corned beef and cabbage was eaten as an Easter lunch after the long meatless days of Lent because the preserved meat lasted through the winter.

Corned beef may not be well-known as a "diet food", but you can get very nice, lean corned beef from the deli.

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St. Patrick's Day Lore

Shamrock

Corned beef , the traditional meat served at this holiday, is made of beef brisket cured in a salt brine that can include spices like peppercorns and bay leaf. The meat stays red even after it is cooked because of this curing process. Long ago in Ireland, the meal of corned beef and cabbage was eaten as an Easter lunch after the long meatless days of Lent because the preserved meat lasted through the winter.







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