I really like corned beef…not so much on the cabbage but some people do. I think it smells like feet…but to each his own.
Anyhow, I came across this recipe for a lowfat corned beef and cabbage dinner and with St. Patrick’s Day quickly approaching on Wednesday March 17th, I thought some of you might be interested in it.
What I like about this recipe, and maybe I do need to give cabbage a second look…or taste…is that it has 10g of fiber. Being on Weight Watchers, that is a huge bonus for this recipe, according to my calculations it would make the meal only 7 Weight Watchers points, leaving plenty of room for dessert!
- 2 pounds corned beef brisket, trimmed
- 8 cups water
- 1 cup chopped onion
- 1/2 cup chopped celery
- 1/2 cup chopped carrot
- 1 teaspoon pickling spice
- 2 garlic cloves, peeled
- Cooking spray
- 1 tablespoon caraway seeds
- 1 (2-1/2-pound) head green cabbage, cored and cut into 1-inch strips
- 2 pounds small red potatoes, quartered
- 1 tablespoon chopped fresh parsley
- 1 teaspoons butter
- 1 teaspoons grated lemon rind
- 1 teaspoons fresh lemon juice
Place brisket in a large stockpot; add water and next 5 ingredients (water through garlic). Bring to a boil. Cover, reduce heat, and simmer 3 hours.
Remove brisket from pot. Place brisket on the rack of a broiler pan or roasting pan coated with cooking spray; place rack in pan.
Strain cooking liquid through a colander into 2 large bowls; discard solids. Return liquid to pot. Add caraway seeds and cabbage; bring to a boil. Reduce heat; simmer 20 minutes. Drain.
While cabbage is cooking, place potatoes in a large Dutch oven. Cover with water. Bring to a boil; cook 20 minutes or until tender. Drain. Return potatoes to pan. Stir in parsley, butter, rind, juice, and pepper; toss to coat.
Serve brisket with cabbage and potatoes.
Calories: 321 (41% from fat;) Fat: 14.5g (sat 4.6g,mono 6.5g,poly 0.8g;) Protein: 22.8g; Carbohydrate: 27.6g; Fiber: 10g; Cholesterol: 86mg; Iron: 4.3mg; Sodium: 927mg Calcium: 11mg.
The recipe doesn’t give the number of servings but I am assuming it would be 4 servings for a 2-lb brisket.
My calculations for the Weight Watchers points for this recipe is: 7 points.
Anybody got a clothespin?