Healthy Steamed Corned Beef Cabbage Recipes

QUICK "CORNED" BEEF & CABBAGE

Quick

Traditional corned beef & cabbage sure is tasty, but it's typically loaded with preservatives and sodium. In this healthy recipe makeover, we slash more than 2,300 mg of sodium with our quicker twist on the St. Patrick's Day classic. To get great flavor without the additives found in store-bought corned beef, we rub ground pickling spice onto steak instead.

Provided by EatingWell Test Kitchen

Time 45m

Number Of Ingredients 12

Ingredients

2 tablespoons pickling spice
1 teaspoon dry mustard
1 teaspoon kosher salt
½ teaspoon ground pepper, divided
½ small cabbage, cored and cut into wedges
8 small carrots, trimmed
2 cups halved baby potatoes
4 tablespoons extra-virgin olive oil, divided
2 tablespoons malt vinegar or white-wine vinegar
1 tablespoon chopped fresh dill, plus more for garnish
1 teaspoon whole-grain mustard
1 pound skirt steak, trimmed

Steps:

Preheat oven to 450 degrees F.
Grind pickling spice in a clean spice grinder (or coffee grinder); transfer to a small bowl and combine with dry mustard, salt and 1/4 teaspoon pepper. Toss cabbage, carrots and potatoes in a large bowl with half the spice mixture and 2 tablespoons oil. Transfer to a large rimmed baking sheet. Roast, stirring once, until tender, 25 to 30 minutes.
Meanwhile, whisk 1 tablespoon oil, vinegar, dill, mustard and the remaining 1/4 teaspoon pepper in a small bowl. Set the vinaigrette aside.
About 10 minutes before the vegetables are done, cut steak in half crosswise (if it's one long piece) and rub with the remaining spice mixture. Heat the remaining 1 tablespoon oil in a large skillet over medium-high heat. Cook the steak, turning once, 2 to 3 minutes per side for medium-rare. Let rest on a clean cutting board for 5 minutes, then thinly slice against the grain.
Drizzle the roasted vegetables with the vinaigrette and serve with the steak.

Nutrition Facts : Calories 436.5 calories, Carbohydrate 27.4 g, Cholesterol 73.7 mg, Fat 24.1 g, Fiber 6.4 g, Protein 27.7 g, SaturatedFat 5.6 g, Sodium 480.3 mg, Sugar 8.6 g

STEAMED CORNED BEEF AND CABBAGE RECIPE

Steamed corned beef and cabbage Recipe image

If you make corned beef every year for St. Patrick's Day, chances are good that you boil it with the spices that often come with the meat. But there's more than one way to cook corned beef.Steaming works especially well with a fatty cut of meat like corned beef because the steam actually melts the fat, so some of it drips off during steaming.We put a corned beef brisket in a steamer basket lined with cabbage leaves. We did not use the spice packet that came with the corned beef, or any seasonings in fact; only the cabbage. Our 3 1/2-pound brisket took about three hours to cook tender, but it came out full of flavor.When we trimmed the fat off the top and sliced it, it felt firm but was tender and juicy. It did not fall apart and lacked the stringiness common in boiled beef.Cabbage wedges and small whole carrots were added in a steamer basket above the corned beef during the last 30 minutes of cooking, so their juices would drip down on the meat. The cabbage had an amazing flavor, sweet and almost delicate. A few of us tried the cabbage that had lined the steaming basket; it was very limp but had acquired a wonderful flavor from the corned beef juices.

Provided by Donna Deane

Categories STOVETOP, MAINS, DINNER

Time 15m

Yield Serves 6

Number Of Ingredients 3

Ingredients

1 head cabbage
1 (3 1/2-pound) corned beef
1 bunch carrots, tops removed

Steps:

Remove outer leaves from cabbage and use to line steamer basket. Put corned beef on top of leaves in basket and steam 2 1/2 hours.
Cut cabbage into 6 wedges. Put cabbage and carrots on top of corned beef in steamer basket, and steam until corned beef and cabbage are fork tender, about 30 minutes.

CORNED BEEF AND CABBAGE I

Corned Beef and Cabbage I image

What's more Irish than a traditional recipe for corned beef and cabbage? Serve with mustard or horseradish if desired.

Provided by Laria Tabul

Categories Main Dish Recipes Beef Corned Beef Recipes

Time 2h35m

Yield 5

Number Of Ingredients 4

Ingredients

3 pounds corned beef brisket with spice packet
10 small red potatoes
5 carrots, peeled and cut into 3-inch pieces
1 large head cabbage, cut into small wedges

Steps:

Place corned beef in large pot or Dutch oven and cover with water. Add the spice packet that came with the corned beef. Cover pot and bring to a boil, then reduce to a simmer. Simmer approximately 50 minutes per pound or until tender.
Add whole potatoes and carrots, and cook until the vegetables are almost tender. Add cabbage and cook for 15 more minutes. Remove meat and let rest 15 minutes.
Place vegetables in a bowl and cover. Add as much broth (cooking liquid reserved in the Dutch oven or large pot) as you want. Slice meat across the grain.

Nutrition Facts : Calories 839.3 calories, Carbohydrate 68.9 g, Cholesterol 147 mg, Fat 41.3 g, Fiber 12 g, Protein 49.6 g, SaturatedFat 13.1 g, Sodium 3377.5 mg, Sugar 11.4 g

OVEN COOKED CORNED BEEF WITH STEAMED CABBAGE AND VEGGIES

Oven Cooked Corned Beef with Steamed Cabbage and Veggies image

Provided by Press Print Party

Categories Main Course

Number Of Ingredients 4

Ingredients

1 3-4 lbs Corned Beef Brisket - Point Cut
½ head of cabbage
6-8 baby yellow potatoes
3-4 carrots

Steps:

Preheat your oven to 300°.
Remove the brisket from the package and drain the remaining fluids.
Place your brisket fat side up on a roasting rack above a shallow pan.
Sprinkle the contents of the spice packet on top of the brisket.
Roast in the 300-degree oven (uncovered) 1 hour for each pound
Cut the cabbage in wedges.
Cut the carrots in big chunks. (About ½-1 inch)
Cut the potatoes in big chunks if they are big. If small, leave intact.
Steam the veggies with the method of your choice. In the pressure cooker you can place the potatoes, carrots, and cabbage wedges in that order in the steam basket. Cook for 3 minutes once the pressure releases.

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