Razzle Dazzle Recipes - Recipes for St.
Patrick's Day
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Weight Watchers Corned Beef with Cabbage and Boiled
Vegetables
1 � pounds corned beef, trimmed of all visible fat
1 small head green cabbage, cored and cut into 6 wedges
18 baby carrots
6 small purple-top turnips, peeled and halved
1 cup pearl onions or small pickling onions
6 small red potatoes, scrubbed and left whole
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.
Serves six.
Nutritional content per serving: 320 calories; 12 grams fat; 60 milligrams
cholesterol; 790 milligrams sodium; 7 grams fiber; 16 grams protein.
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