Homestyle Corned Beef with Dilled Cabbage Recipe Photo - Diabetic Gourmet Magazine Recipes

Ingredients

  • 2-1/2 to 3-1/2 -pound low-sodium boneless corned beef brisket
  • 1/4 cup honey
  • 1 tablespoon Dijon-style mustard

    Dilled Cabbage Ingredients

  • 1 medium head cabbage (about 2 pounds), cut into 8 wedges
  • 3 tablespoons butter, softened
  • 1 tablespoon Dijon-style mustard
  • 1-1/2 teaspoons chopped fresh dill


Directions

  1. Heat oven to 350F. Place corned beef brisket and 2 cups water in Dutch oven. Bring just to a simmer; do not boil. Cover tightly and cook in 350F oven 2-1/2 to 3-1/2 hours or until fork-tender.
  2. About 20 minutes before brisket is done, steam cabbage 15 to 20 minutes or until tender.
  3. Remove brisket from water; trim fat. Place on rack in broiler pan so surface of beef is 3 to 4 inches from heat. Combine honey and 1 tablespoon mustard. Brush top of brisket with 1/2 of glaze; broil 3 minutes. Brush with remaining glaze; broil 2 minutes or until glazed.
  4. Combine butter, 1 tablespoon mustard and dill; spread on hot cabbage. Carve brisket diagonally across the grain. Serve with cabbage.


Recipe Yield: Makes 6 to 8 servings

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Nutritional Information Per Serving:

Calories: 403
Fat: 26 grams
Saturated Fat: 1 grams
Fiber: 3.5 grams
Sodium: 136 milligrams
Cholesterol: 119 milligrams
Protein: 22 grams
Carbohydrates: 21 grams


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