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Corned Beef and Frosted Cabbage Wedges Recipe
|Dried hot chili pepper||1 Small|
|Whole coriander||1⁄2 Teaspoon|
|Whole allspice||1⁄2 Teaspoon|
|Mustard seed||1⁄2 Teaspoon|
|Canned beer||12 Ounce (1 Can)|
|Corned beef||3 Pound|
|Cabbage||1 1⁄2 Pound (1 Medium Head)|
|Mayonnaise||1⁄4 Cup (4 tbs)|
|Prepared mustard||1⁄4 Cup (4 tbs)|
|Dried basil leaves||1⁄2 Teaspoon|
Serving size: Complete recipe
Calories 2726 Calories from Fat 1511
% Daily Value*
Total Fat 168 g258.9%
Saturated Fat 52.5 g262.6%
Trans Fat 0 g
Cholesterol 699.3 mg
Sodium 2413.2 mg100.5%
Total Carbohydrates 92 g30.6%
Dietary Fiber 24.8 g99.2%
Sugars 24.6 g
Protein 195 g389.7%
Vitamin A 47.1% Vitamin C 425.3%
Calcium 43.9% Iron 38.4%
*Based on a 2000 Calorie diet
Add beer, then pour in enough water to make 2 inches liquid.
Place rack in wok over seasoned water; place corned beef on rack.
Cover wok and steam until meat is fork tender (about 2 hours), adding water to wok as it evaporates.
Meanwhile, cut cabbage into 8 wedges.
Combine mayonnaise, prepared mustard, and basil; cover and refrigerate.
When corned beef is tender, place cabbage wedges over and around meat.
Cover wok and steam until cabbage is tender-crisp (about 15 minutes).
Remove corned beef from wok, cut into slices, and arrange on a serving plate.
Transfer cabbage wedges to platter and spoon mayonnaise dressing over top of each wedge.