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Corned Beef and Cabbage

Corned Beef and Cabbage

Cost $40, save $25

Source: Recommended by CookPal

  • 240 Min
  • 8 Servings
  • $40

INGREDIENTS

  • Main

    • 1 (5 1/2 pound) corned beef brisket
    • 2 tablespoons pickling spice
    • 🍊 1 large orange, sliced in rounds
    • 🧅 1 large onion, sliced
    • 2 stalks celery, sliced
    • 💧 3/4 cup cold water, divided
    • 🧈 6 tablespoons margarine, divided
    • 🥬 1 large head cabbage, cored and sliced
    • 🍏 1 cup Golden Delicious apples, cored and quartered with peel

STEPS

1

Preheat the oven to 300°F (150°C). Line a 9x13-inch roasting pan with aluminum foil, leaving enough extra extending over the sides to cover and seal in roast.

2

Rinse brisket and pat dry. Rub with pickling spice, then place in the prepared roasting pan. Arrange orange, onion, and celery slices on and around the roast. Pour in 1/2 cup water, then wrap the aluminum foil up tightly over the roast, making sure the ends are sealed.

3

Bake in the preheated oven until meat is tender, about 4 hours.

4

About 45 minutes before the roast is done, heat remaining 1/4 cup water and 3 tablespoons margarine in a large pot. Add cabbage and apples, cover, and simmer over low heat for about 30 minutes, shaking the pot occasionally to ensure nothing sticks to the bottom.

5

Top cabbage and apples with remaining margarine and serve with sliced corned beef.

NUTRIENTS

Per 1 serving

🔥

482

Calories

  • 28
    Protein
  • 17
    Carbs
  • 34
    Fats

💡 For a less salty taste, soak the corned beef brisket in water for 24 hours before cooking.Pair this dish with mashed potatoes for a more filling meal.Leftovers can be used in sandwiches or as a hash with eggs for breakfast.