Quick “Corned” Beef & Cabbage
Traditional corned beef & cabbage sure is tasty, but it’s typically loaded with preservatives and sodium. In this healthy recipe makeover, we slash more than 2,300 mg of sodium with our quicker twist on the St. Patrick’s Day classic. To get great flavor without the additives found in store-bought corned beef, we rub ground pickling spice onto steak instead.
- 2tablespoons pickling spice
- 1teaspoon dry mustard
- 1teaspoon kosher salt
- 1/2teaspoon ground pepper, divided
- 1/2small cabbage, cored and cut into wedges
- 8small carrots, trimmed
- 2cups halved baby potatoes
- 4tablespoons extra-virgin olive oil, divided
- 2tablespoons malt vinegar or white-wine vinegar
- 1tablespoon chopped fresh dill, plus more for garnish
- 1teaspoon whole-grain mustard
- 1pound skirt steak, trimmed
- Preheat oven to 450°F.
- Grind pickling spice in a clean spice grinder (or coffee grinder); transfer to a small bowl and combine with dry mustard, salt and 1/4 teaspoon pepper. Toss cabbage, carrots and potatoes in a large bowl with half the spice mixture and 2 tablespoons oil. Transfer to a large rimmed baking sheet. Roast, stirring once, until tender, 25 to 30 minutes.
- Meanwhile, whisk 1 tablespoon oil, vinegar, dill, mustard and the remaining 1/4 teaspoon pepper in a small bowl. Set the vinaigrette aside.
- About 10 minutes before the vegetables are done, cut steak in half crosswise (if it’s one long piece) and rub with the remaining spice mixture. Heat the remaining 1 tablespoon oil in a large skillet over medium-high heat. Cook the steak, turning once, 2 to 3 minutes per side for medium-rare. Let rest on a clean cutting board for 5 minutes, then thinly slice against the grain.
- Drizzle the roasted vegetables with the vinaigrette and serve with the steak.
Per serving (recipe makes 4 servings)
|Mono Saturated Fat||16g|
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