St. Patrick’s Day Diabetic Friendly Corned Beef and Cabbage

2012-cornedbeefdilledcabbage

From Diabetic Gourmet Magazine


 

St. Patrick's Day Diabetic Friendly Corned Beef and Cabbage
 
Ingredients
  • 2-1/2 to 3-1/2 -pound boneless corned beef brisket
  • ¼ cup honey
  • 1 tablespoon Dijon-style mustard
  • 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
Instructions
  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 ½ 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.
Nutrition Information
Calories: 403 Fat: 26g Saturated fat: 1g Carbohydrates: 21g Sodium: 136mg Fiber: 3.5g Protein: 22g Cholesterol: 119mg

 

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