Quick "Corned" Beef & Cabbage

1 Review
From: EatingWell Magazine March/April 2016

Traditional corned beef & cabbage sure is tasty, but it's typically loaded with preservatives and sodium. In this healthy recipe makeover, we slash more than 2,300 mg of sodium with our quicker twist on the St. Patrick's Day classic. To get great flavor without the additives found in store-bought corned beef, we rub ground pickling spice onto steak instead.

Ingredients 4 servings

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  • 2 tablespoons pickling spice
  • 1 teaspoon dry mustard
  • 1 teaspoon kosher salt
  • 1/2 teaspoon ground pepper, divided
  • 1/2 small cabbage, cored and cut into wedges
  • 8 small carrots, trimmed
  • 2 cups halved baby potatoes
  • 4 tablespoons extra-virgin olive oil, divided
  • 2 tablespoons malt vinegar or white-wine vinegar
  • 1 tablespoon chopped fresh dill, plus more for garnish
  • 1 teaspoon whole-grain mustard
  • 1 pound skirt steak, trimmed

Preparation

  • Active

  • Ready In

  1. Preheat oven to 450 °F.
  2. Grind pickling spice in a clean spice grinder (or coffee grinder); transfer to a small bowl and combine with dry mustard, salt and 1/4 teaspoon pepper. Toss cabbage, carrots and potatoes in a large bowl with half the spice mixture and 2 tablespoons oil. Transfer to a large rimmed baking sheet. Roast, stirring once, until tender, 25 to 30 minutes.
  3. Meanwhile, whisk 1 tablespoon oil, vinegar, dill, mustard and the remaining 1/4 teaspoon pepper in a small bowl. Set the vinaigrette aside.
  4. About 10 minutes before the vegetables are done, cut steak in half crosswise (if it's one long piece) and rub with the remaining spice mixture. Heat the remaining 1 tablespoon oil in a large skillet over medium-high heat. Cook the steak, turning once, 2 to 3 minutes per side for medium-rare. Let rest on a clean cutting board for 5 minutes, then thinly slice against the grain.
  5. Drizzle the roasted vegetables with the vinaigrette and serve with the steak.
  • Cut Down on Dishes: A rimmed baking sheet is great for everything from roasting to catching accidental drips and spills. For effortless cleanup and to keep your baking sheets in tip-top shape, line them with a layer of foil before each use.

Nutrition information

  • Serving size: 3 oz. steak & 1 3/4 cups vegetables
  • Per serving: 437 calories; 24 g fat(6 g sat); 6 g fiber; 27 g carbohydrates; 28 g protein; 80 mcg folate; 74 mg cholesterol; 9 g sugars; 0 g added sugars; 16811 IU vitamin A; 45 mg vitamin C; 90 mg calcium; 4 mg iron; 480 mg sodium; 1257 mg potassium
  • Nutrition Bonus: Vitamin A 336%, Vitamin C 76%, Vitamin B12 71%, Iron 22%, Folate 20%
  • Carbohydrate Servings: 2
  • Exchanges: 1 starch, 3 vegetable, 3 1/2 lean meat, 3 fat

Reviews 1

March 30, 2016
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By: EatingWell User
Toss wedged cabbage - wind up with shreds of leaves We prefer well done beef, so this took longer than specified. I love the idea of roasted vegetables instead of stewed, mushy ones. However, I really missed having nice hunks of cooked cabbage -- I would recommend NOT following directions for tossing the cabbage together with the other veggies. Maybe use a basting brush and paint some of the oil on the wedges. Pros: This IS a flavorful, spicy and quick-to-assemble meal Cons: Cabbage is nothing like what you get with regular corned beef!

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