Recipe: Steamed corned beef and cabbage


Active Work Time: 15 minutes

Total Preparation Time: 3 hours

1 head cabbage

1 (3 1/2-pound) corned beef

1 bunch carrots, tops removed

* Remove outer leaves from cabbage and use to line steamer basket. Put corned beef on top of leaves in basket and steam 2 1/2 hours.

* Cut cabbage into 6 wedges. Put cabbage and carrots on top of corned beef in steamer basket, and steam until corned beef and cabbage are fork tender, about 30 minutes.

6 servings. Each serving: 409 calories; 263 mg sodium; 93 mg cholesterol; 26 grams fat; 16 grams carbohydrates; 28 grams protein; 1.96 grams fiber.

Copyright © 2015, Los Angeles Times
Related Content
  • Luck o' the Irish: 15 St. Patrick's Day recipes
    Luck o' the Irish: 15 St. Patrick's Day recipes

    See recipes for all these dishes on the L.A. Times' recipe database,

  • Opening the vault: Our best recipes
    Opening the vault: Our best recipes

    (Los Angeles Times) JUST A BITE: One of our most popular recipes from 2006 was this appetizer for bruschetta with burrata and radicchio marmalade. Click here for the recipe. The L.A. Times Test Kitchen tests hundreds of recipes a year, so coming up with our favorites was not an easy task. Here's...