When I was growing up my mom always made a big pot of corned beef and cabbage or ham and cabbage. She served this luscious, salty meal with vinegar, horseradish sauce or mustard. Most recipes suggest using a 3 pound beef brisket and the spice pack that goes along with it. After two hours or so of cook time, you add the carrots and potatoes and voila you have enough corned beef and cabbage to serve a family of six plus.
Cooking for two without leftovers had taken corned beef and cabbage off my menu. When I was ordering deli meat at the grocery store I started thinking why not use deli corned beef and short-cut the process. A two ounce serving of deli corned beef offers 10 grams of protein and 60 calories. It also contains about 430 mg of sodium or about 20% of the recommended daily allotment. This recipe suggests 4 ounces of corned beef per serving. So watch the sodium for the rest of the day! I add dill and a little green onion or chives for added flavor and I serve with mustard.
So here’s my “in-a-snap” corned beef and cabbage; it was satisfying and took less than 20 minutes to make.
8 ounces sliced, deli corned beef
1/2 cup new potatoes, diced
1/2 cup carrots, diced
1 cup vegetable broth
1 teaspoon green onion or chives
1/4 teaspoon dill
1 tablespoons dijon mustard
- Roll the corned beef slices into a cylinder shape and cut them into bite size pieces.
- Add the corned beef, potatoes, carrots and vegetable broth to a saucepan and bring to a boil. Turn down to a simmer and cook until the potatoes and carrots are tender.
- Spoon into two serving dishes.
- Sprinkle with green onion and dill.
- Serve with mustard, horseradish sauce and/or vinegar.