Corned Beef and Cabbage (New England Boiled Dinner)
Created by MimiMaine on March 5, 2012
- Servings: 6
- Prep Time: 30m
- Cook Time: 3-4h
- Recipe #4829
Ingredients
- 4 pounds corned beef
- 4 quarts cold water
- 3 to 4 large onions, peeled and whole
- 1 large turnip, peeled and medium cubed
- 1 large head of cabbage, peeled and cut in quarters
- 5 large carrots, peeled and cut in half
- 5 medium potatoes, peeled and cut in half
How to Make
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Step 1: Rinse the corned beef in cold water; put in a large pot and bring to a boil; discard this first water which will be salty.
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Step 2: Cover the meat again with 4 more quarts of water and let it simmer for several hours till tender.
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Step 3: Add the onions and turnips and cook for 30-40 minutes; add the rest of the veggies and cook for another 20 minutes or so till tender.
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Step 4: Remove all to a large platter with the meat in the center and veggies all around the edge.
Nutritional Facts
- Serving Size: 1 (604.6 g)
- Calories 817.1
- Total Fat - 57.8 g
- Saturated Fat - 19.2 g
- Cholesterol - 296.2 mg
- Sodium - 2958.9 mg
- Total Carbohydrate - 13.9 g
- Dietary Fiber - 3.1 g
- Sugars - 6.6 g
- Protein - 57 g
- Calcium - 74.8 mg
- Iron - 6.3 mg
- Vitamin C - 14 mg
- Thiamin - 0.2 mg