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Add a photoServings: 8
Ingredients
- 3 lb Corned beef
- 3 x Bay leaves
- 1 tsp Cloves, grnd
- 1 Tbsp. Black pepper, fresh, grnd
- 1 Tbsp. Mustard, grnd
- 1 x White cabbage, head
- 1 1/2 x - 2 pounds
Directions
- Put the corned beef and all the seasonings in a large pot, and cover with water. Bring slowly to a boil, cover and simmer very gently for an hour.
- Meanwhile, cut away the fibrous part of the cabbage, throw away and cut cabbage into 8 sections. When the beef has been simmering for an hour add in the cabbage and simmer for another 1/2 hour or possibly till the cabbage is very tender. Allow the corned beef and cabbage to cold down in the saucepan for about 1/2 an hour. Then, carve the beef and serve it with the cabbage.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 262g | |
| Recipe makes 8 servings | |
| Calories 360 | |
| Calories from Fat 228 | 63% |
| Total Fat 25.34g | 32% |
| Saturated Fat 8.02g | 32% |
| Trans Fat 0.0g | |
| Cholesterol 91mg | 30% |
| Sodium 2088mg | 87% |
| Potassium 670mg | 19% |
| Total Carbs 6.28g | 2% |
| Dietary Fiber 2.6g | 9% |
| Sugars 2.93g | 2% |
| Protein 26.07g | 42% |
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