Corned Beef, Cabbage, Carrots and New Potatoes

Here's a simple supper for the meat-and-potato lovers in your family. A spicy-sweet honey and brown mustard dressing adds a tangy twist.

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  • Makes: 4 servings
  • Start to Finish: 25 mins
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Corned Beef, Cabbage, Carrots and New Potatoes
Ingredients
1
pound small new potatoes
1
pound small carrots
1
small head savoy cabbage
2
tablespoons olive oil
1
pound cooked deli corned beef, unsliced
2
tablespoons spicy brown mustard
2
tablespoons honey
Directions
  1. 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.
  2. 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.
  3. 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
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