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Sunday, March 8, 2015

Corned Beef, Cabbage, Carrots and New Potatoes!


pound small new potatoes

pound small carrots
small head savoy cabbage

tablespoons olive oil

pound cooked deli corned beef, unsliced
tablespoons spicy brown mustard
tablespoons honey


  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 Facts

 (Corned Beef, Cabbage, Carrots and New Potatoes)
Source: Better Homes and Gardens

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