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Corned Beef and Cabbage with Horseradish Cream

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Corned Beef and Cabbage with Horseradish Cream

posted March 14, 2010 by Gina

What’s St. Patrick’s Day without Corned Beef and Cabbage!

A simple way to prepare this classic Irish dish. Top it with horseradish cream or mustard and serve it with a side of creamy cauliflower puree as a low carb alternative to potatoes. Keep in mind the meat shrinks down to almost 1 lb when cooked.

Corned Beef and Cabbage

Gina’s Weight Watcher Recipes

Servings: 4 • Serving Size: 1/4 of meat and veggies • Old Points: 6 pts • Points+: 7 pts

Calories: 292.5 • Fat: 16.1 g • Protein: 19.3 g • Carb: 20.5 g • Fiber: 8.3 g

Horseradish Cream

Servings: 5 • Serving Size: 1 tbsp • Old Points: 0 pts • Points+: 0 pts

Calories: 14.8 • Fat: 0.2 g • Protein: 0.7 g • Carb: 2.6 g • Fiber: 0.2 g


  • 2.5 lbs corned beef brisket in brine, fat trimmed off
  • 1 cup baby carrots, peeled
  • 1 small head cabbage, cut into 4 wedges
  • 2 bay leaves

For the Horseradish Cream

  • 1 tbsp prepared grated horseradish
  • 1/4 cup fat free sour cream
  • 1/4 tsp dijon mustard
  • salt and pepper


In a large pot, place brisket, bay leaves and enough water to cover.Simmer, covered for about an hour per pound. When meat is tender add carrots. Boil for about 10 minutes, then add cabbage. Cook another 15- 20 minutes, until tender.

Remove the meat and place on a cutting board. Slice the meat across the grain into thin slices. Serve with vegetables and ladle some broth on top.

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7 PPBeef RecipesMain DishesRecipesSt Patricks
posted March 14, 2010 by Gina
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