Wednesday, December 28, 2011
Apple Cider Corned Beef and Cabbage
We really loved this dish that we had for supper last night. If you like corned beef and cabbage, this is such a delightful flavor combination. I used apple cider vinegar and cloves in it. It turned out to be all I expected it to be. Some of us, (me included) consider this dish comfort food. And the aroma that fills your house all day--you either love it or you hate it. Ha! I love it.
On a busy day this is quick and easy to put together in the morning. When you come home it feels and smells like someone who loves you was cooking for you all day and all you have to do is eat it.
The next day you can use the leftovers for Reuben sandwiches on some low carb rye bread. Add a smidgen of cocoa to that recipe and you have Pumpernickel. Just put the cabbage and corned beef on your bread, top with a slice of Swiss or Provolone cheese and grill.
APPLE CIDER CORNED BEEF AND CABBAGE
1 medium head of cabbage -- quartered
3 pounds corned beef brisket
3/4 cup water
1/4 cup apple cider vinegar -- (Bragg's organic is best)
2 tablespoons Brown Sugar Twin
6 whole cloves
Spray crock-pot with non-stick cooking spray. Place the quartered cabbage in the bottom. Place corned beef brisket on top of cabbage.
In a small bowl, mix together water, apple cider vinegar and Brown Sugar Twin. Pour over the corned beef and cabbage.
Cut six slits into the corned beef and push a clove into each slit. Cover and cook on low for 8 to 10 hours, or high 4 to 6 hours.
When it's time to serve, remove the corned beef and slice onto a platter. Scoop out cabbage onto platter, and drizzle juice over all.
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Per Serving: 379 Calories; 26g Fat (61.8% calories from fat); 27g Protein; 10g Carbohydrate; 4g Dietary Fiber
NOTES : 6 net g carbs per serving