Recipe of the Week 3/9 - Corned Beef and Cabbage

Yields 6 servings 

Ingredients 2 pounds trimmed, lean corned beef brisket 3 medium carrots, peeled and cut into 1-inch chunks 1 cup frozen pearl onions 1/4 cup chopped fresh parsley 2 bay leaves 1/8 tsp whole peppercorns 1 medium head cabbage, cut into 6 wedges 

Instructions 1.Place the corned beef brisket, carrots, pearl onions, parsley, bay leaves and peppercorns in the Instant pot and add 3 cups of water. 2. Cover and cook on high pressure 1 1/2 hours. Natural release then open. 3. Add the cabbage to the top, cover and cook on high pressure 3 minutes, quick release. 4. Remove meat and slice into 6 pieces. 

Nutrition Facts Serving: 3oz corned beef, 1 cabbage wedge plus carrots and broth, Calories: 359.5kcal, Carbohydrates: 13g, Protein: 25g, Fat: 23g, Saturated Fat: 7g, Cholesterol: 81.5mg, Sodium: 1892mg, Fiber: 5g, Sugar: 7g 

Adapted from: cabbage/ Found by: Melissa Zobler BS, CPT, CPSN 

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