Healthier Corned Beef & Cabbage

corned beef and cabbage

This corned beef and cabbage slashes the preservatives and much of the sodium found in store-bought corned beef.

 2 tbsp pickling spices
 1 tsp dry mustard
 1 tsp salt
 ¼ tsp black pepper
 ½ small cabbage, cored and cut into wedges
 8 small carrots, trimmed
 2 cups baby potatoes, halved
 3 tbsp extra-virgin olive oil, divided
 1 lb skirt steak, trimmed
Vinaigrette Ingredients
 1 tbsp extra-virgin olive oil
 2 tbsp white-wine vinegar
 1 tbsp fresh dill, chopped (or 1 tsp dried dill)
 1 tsp whole-grain mustard

1

Preheat oven to 450 degrees F.

2

Grind pickling spice in a clean spice grinder (or coffee grinder). In a small bowl, mix ground pickling spices, 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

Whisk together vinaigrette ingredients and set 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.

Recipe from: Eating Well

Ingredients

 2 tbsp pickling spices
 1 tsp dry mustard
 1 tsp salt
 ¼ tsp black pepper
 ½ small cabbage, cored and cut into wedges
 8 small carrots, trimmed
 2 cups baby potatoes, halved
 3 tbsp extra-virgin olive oil, divided
 1 lb skirt steak, trimmed
Vinaigrette Ingredients
 1 tbsp extra-virgin olive oil
 2 tbsp white-wine vinegar
 1 tbsp fresh dill, chopped (or 1 tsp dried dill)
 1 tsp whole-grain mustard

Directions

1

Preheat oven to 450 degrees F.

2

Grind pickling spice in a clean spice grinder (or coffee grinder). In a small bowl, mix ground pickling spices, 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

Whisk together vinaigrette ingredients and set 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.

Healthier Corned Beef & Cabbage