Classic Corned Beef, Cabbage, Carrots and New Potatoes Recipe

Ingredients

• 1 pound small new potatoes
• 1 pound small carrots
• 1 small head savoy cabbage
• 2 tablespoons olive oil
• 1 pound cooked deli corned beef, unsliced
• 2 tablespoons spicy brown mustard
• 2 tablespoons honey

Directions

1. 

Scrub and halve potatoes. Trim, peel, and half carrots lengthwise. In 2-1/2- to 3-quart microwave-safe dish combine potatoes, carrots, and 2 Tbsp. water. Cook, covered, on high 8 minutes, stirring once. Cut cabbage in wedges; add to carrots and potatoes in dish. Cook, covered, on high 4 minutes, until cabbage is crisp-tender.

2. 

Heat broiler. Place potatoes, carrots, and cabbage in 15x10x1-inch baking pan. Drizzle oil; sprinkle salt and pepper. Broil, 3 to 4 inches from heat, 5 minutes.

3. 

Meanwhile, slice beef. Cook in hot 12-inch skillet over medium-high heat, 1 minute on each side. Add 2 Tbsp. water; reduce to low. Cover and heat through. To serve, drizzle beef, cabbage, carrots, and potatoes with pan juices. Combine mustard and honey to pass. Makes 4 servings.

nutrition information

Per Serving: cal. (kcal) 537, Fat, total (g) 29, chol. (mg) 111, sat. fat (g) 8, carb. (g) 44, Monosaturated fat (g) 15, Polyunsaturated fat (g) 2, Trans fatty acid (g) 0, fiber (g) 8, sugar (g) 16, pro. (g) 25, vit. A (IU) 190.96, vit. C (mg) 50.19, Thiamin (mg) 0.24, Riboflavin (mg) 0.33, Niacin (mg) 5.92, Pyridoxine (Vit. B6) (mg) 0.9, Folate (µg) 104.83, Cobalamin (Vit. B12) (µg) 1.89, sodium (mg) 1657, Potassium (mg) 1172, calcium (mg) 90.87, iron (mg) 3.78, Percent Daily Values are based on a 2,000 calorie diet