Happy St. Patrick's Day: making slow cooker corned beef and cabbage healthier Recipe by Anne-Marie

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Ingredients

4 pounds lean raw corned beef brisket
3 tablespoons pickling spice (often included with brisket)
1 medium rutabaga, halved and cut into wedges
1 pound large carrots, cut into 4-inch pieces
1 1/4 pounds large fingerling potatoes
1 leek, white and light-green parts only, cut into 3-inch pieces
1/2 head cabbage, cut into wedges
1/3 cup horseradish, drained
1/3 cup no fat Greek yogurt or sour cream
One serving is about 6 1/2 ounces of corned beef per serving, veggies and horseradish sauce:
Total Fat 35.0g
Saturated Fat 11.6g
Trans Fat 0.0g
Sugars 7.7g