Corned Beef With Cabbage And Boiled Vegetables Recipe

Bring the corned beef and enough water to cover to a boil in a large saucepan or Dutch oven. Reduce the heat and simmer, partially covered, until almost tender, about 1 hours. Add the cabbage, carrots, turnips, onions and potatoes to the pan; return to a boil. Reduce the heat and simmer, partially covered, until the vegetables and corned beef are fork tender, about 45 minutes. Transfer the corned beef to a platter and carve into slices. Lift the vegetables from the broth with a slotted spoon and serve with the corned beef.

Nutritional info per serving: 320 calories; 12 grams fat; 60 milligrams cholesterol; 790 milligrams sodium; 7 grams fiber; 16 grams protein.