Corned Beef, Cabbage, Carrots and New Potatoes
pound small new potatoes
pound small carrots
small head savoy cabbage
tablespoons olive oil
pound cooked deli corned beef, unsliced
tablespoons spicy brown mustard
- Scrub and halve potatoes. Trim, peel, and half carrots lengthwise. In 2-1/2- to 3-quart microwave-safe dish combine potatoes, carrots, and 2 Tbsp. water. Cook, covered, on high 8 minutes, stirring once. Cut cabbage in wedges; add to carrots and potatoes in dish. Cook, covered, on high 4 minutes, until cabbage is crisp-tender.
- Heat broiler. Place potatoes, carrots, and cabbage in 15x10x1-inch baking pan. Drizzle oil; sprinkle salt and pepper. Broil, 3 to 4 inches from heat, 5 minutes.
- Meanwhile, slice beef. Cook in hot 12-inch skillet over medium-high heat, 1 minute on each side. Add 2 Tbsp. water; reduce to low. Cover and heat through. To serve, drizzle beef, cabbage, carrots, and potatoes with pan juices. Combine mustard and honey to pass. Makes 4 servings.
Nutrition Facts(Corned Beef, Cabbage, Carrots and New Potatoes)
- Per serving:
- 537 kcal cal.,
- 29 g fat
- (8 g sat. fat,
- 2 g polyunsaturated fat,
- 15 g monounsatured fat),
- 111 mg chol.,
- 1657 mg sodium,
- 44 g carb.,
- 8 g fiber,
- 16 g sugar,
- 25 g pro.
- Percent Daily Values are based on a 2,000 calorie diet