Corned Beef and Cabbage

Name: Corned Beef and Cabbage
Ingredients: Canola oil spray; 1 medium onion, halved and thinly sliced; 1 celery stalk, thinly sliced; 1/2 to 3/4 pound corned beef from the deli; 1 large russet potato, unpeeled and cut into 1/2-inch cubes; 1 cup sliced carrots; 1/2 head green cabbage, roughly chopped (about 4 cups); 1/4 cup broth (beef, chicken, or vegetable); 1/8 teaspoon allspice; 1/8 teaspoon sea salt, optional; 1/8 teaspoon freshly ground black pepper, optional; 1 bay leaf

12 ingredients

17 steps

Ingredients

Canola oil spray
1 medium onion, halved and thinly sliced
1 celery stalk, thinly sliced
1/2 to 3/4 pound corned beef from the deli
1 large russet potato, unpeeled and cut into 1/2-inch cubes
1 cup sliced carrots
1/2 head green cabbage, roughly chopped (about 4 cups)
1/4 cup broth (beef, chicken, or vegetable)
1/8 teaspoon allspice
1/8 teaspoon sea salt, optional
1/8 teaspoon freshly ground black pepper, optional
1 bay leaf

Directions

1

Preheat the oven to 450F.
2

Spray the inside and lid of a cast-iron Dutch oven with canola oil.
3

Separate the onion slices into half rings and scatter in the pot along with the celery.
4

Add the corned beef, then layer the potatoes and carrots.
5

Pack in as much cabbage as possible to fill the pot.
6

In a measuring cup, mix the broth, allspice, and salt and pepper, if desired, until there are no clumps of spices.
7

Pour the mixture over the cabbage and add the bay leaf.
8

Cover tightly and bake for about 30 minutes, or until 3 minutes after the aroma of a fully cooked meal escapes the oven.
9

Serve immediately.
10

Discard the bay leaf and spoon the juices at the bottom of the pot over each serving.
11

Calories: 298
12

Protein: 17g
13

Carbohydrates: 22g
14

Fat: 16g
15

Cholesterol: 16mg
16

Sodium: 1422mg
17

Fiber: 5g