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Quick Corned Beef and Cabbage Recipe
|Potatoes||2 Medium, thinly sliced to make 2 cups|
|Onion||1 Medium, sliced|
|Water||1⁄4 Cup (4 tbs)|
|Canned corned beef||12 Ounce, crumbled (1 Can)|
|Cabbage||1 1⁄4 Pound, cut into 4 wedges (1/2 Head)|
|Butter/Margarine||1⁄4 Cup (4 tbs), melted|
Serving size: Complete recipe
Calories 1623 Calories from Fat 775
% Daily Value*
Total Fat 89 g137.3%
Saturated Fat 47.5 g237.4%
Trans Fat 0 g
Cholesterol 424.7 mg
Sodium 4572.9 mg190.5%
Total Carbohydrates 122 g40.7%
Dietary Fiber 25.3 g101.3%
Sugars 35.7 g
Protein 108 g216.3%
Vitamin A 39.4% Vitamin C 484.9%
Calcium 33% Iron 66.1%
*Based on a 2000 Calorie diet
In greased 3-quart casserole dish, layer potatoes and onion; add water, salt and pepper.
Heat, covered, 7 to 8 minutes.
Add corned beef and cabbage; pour butter over cabbage.
Heat, covered, at HIGH 10 to 11 minutes or until cabbage is tender; stir once.
Let STAND, covered, 5 minutes before serving.