Corned Beef and Cabbage, Carrots and Potatoes
(0 votes)
(0 votes)
Health Score:
100 / 100
Difficulty:
easy
Difficulty
Preparation:
20 min.
Preparation
ready in 1 hr 50 min.
Ready in
Calories:
972
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 972 cal. | (46 %) | ||
| Protein | 57 g | (58 %) | ||
| Fat | 66 g | (57 %) | ||
| Carbohydrates | 38 g | (25 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 9.6 g | (32 %) |
more nutritional values
| Vitamin A | 2.1 mg | (263 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 3.8 mg | (32 %) | ||
| Vitamin K | 173.1 μg | (289 %) | ||
| Vitamin B₁ | 0.5 mg | (50 %) | ||
| Vitamin B₂ | 0.6 mg | (55 %) | ||
| Niacin | 26.4 mg | (220 %) | ||
| Vitamin B₆ | 1.1 mg | (79 %) | ||
| Folate | 85 μg | (28 %) | ||
| Pantothenic acid | 2.6 mg | (43 %) | ||
| Biotin | 18 μg | (40 %) | ||
| Vitamin B₁₂ | 12.3 μg | (410 %) | ||
| Vitamin C | 97 mg | (102 %) | ||
| Potassium | 2,087 mg | (52 %) | ||
| Calcium | 114 mg | (11 %) | ||
| Magnesium | 114 mg | (38 %) | ||
| Iron | 8.2 mg | (55 %) | ||
| Iodine | 14 μg | (7 %) | ||
| Zinc | 13.6 mg | (170 %) | ||
| Saturated fatty acids | 29.1 g | |||
| Uric acid | 324 mg | |||
| Cholesterol | 180 mg | |||
| Complete sugar | 15 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 1200 grams salted Beef brisket
- 1 onion
- 3 cloves
- 1 bay leaf
- 6 peppercorns
- 600 grams red-skinned potatoes (waxy; z. B.)
- ½ Green cabbage
- 1 bunch young carrots
- 2 sprigs thyme
Preparation steps
1.
Cover the brisket with hot water in a pot. Peel onion, lard with cloves and add with bay leaf and peppercorns to the pot. Bring to a boil and gently simmer about 1 hour.
2.
Meanwhile, wash potatoes thoroughly and cut lengthwise into slices. Remove the stalk and outer leaves from the cabbage. Cut cabbage into large chunks. Peel carrots, remove stems and wash thoroughly.
3.
Add prepared vegetables and the thyme to the meat, and continue to cook everything for 30 minutes.
4.
Cut the meat into thin slices, serve with the vegetables. If desired, serve with mustard or horseradish.
