Rating: 4 stars
4 Ratings
  • 5 star values: 2
  • 4 star values: 0
  • 3 star values: 2
  • 2 star values: 0
  • 1 star values: 0

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.

EatingWell Test Kitchen
Source: EatingWell Magazine, March/April 2016

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Read the full recipe after the video.
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 450 degrees F.

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  • 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.

  • Meanwhile, whisk 1 tablespoon oil, vinegar, dill, mustard and the remaining 1/4 teaspoon pepper in a small bowl. Set the vinaigrette aside.

  • 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.

  • Drizzle the roasted vegetables with the vinaigrette and serve with the steak.

Tips

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 Facts

437 calories; protein 27.7g; carbohydrates 27.4g; dietary fiber 6.4g; sugars 8.6g; fat 24.1g; saturated fat 5.6g; cholesterol 73.7mg; vitamin a iu 16811.3IU; vitamin c 45.4mg; folate 79.6mcg; calcium 89.6mg; iron 3.9mg; magnesium 66.2mg; potassium 1256.8mg; sodium 480.3mg; thiamin 0.3mg.
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Reviews (2)

4 Ratings
  • 5 star values: 2
  • 4 star values: 0
  • 3 star values: 2
  • 2 star values: 0
  • 1 star values: 0
Rating: 3 stars
03/30/2016
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! Read More
Rating: 5 stars
04/04/2017
This meal was very flavorful and delicious. I will definitely make this again. Read More