Corned Beef and Cabbage with Herb Buttered Potatoes
Corned Beef and Cabbage with Herb Buttered Potatoes is a gluten free main course. This recipe covers 54% of your daily requirements of vitamins and minerals. This recipe serves 4. One portion of this dish contains roughly 58g of protein, 63g of fat, and a total of 1058 calories. This recipe is typical of European cuisine. st. patrick day will be even more special with this recipe. From preparation to the plate, this recipe takes approximately 8 hours and 10 minutes. If you have apple juice, baby potatoes, corned beef brisket, and a few other ingredients on hand, you can make it. To use up the butter you could follow this main course with the Cinnamon Butter Cake as a dessert.
Instructions
Watch how to make this recipe.
Put the carrots and onions on the bottom of slow cooker, and put the corned beef on top. Arrange the chopped cabbage around the beef.
Add the apple juice and 1 cup of water along with the contents of the spice packet. Cook on low 6 to 8 hours until the beef is tender.
Remove the beef and vegetables to a platter and keep warm.
Bring a large pot of salted water to a boil and add the potatoes. Cook until the potatoes are tender, about 12 to 15 minutes.
Drain and return them to the pot.
Add the butter, garlic, parsley, and salt, and pepper, to taste. Gently combine so that all the potatoes are evenly coated.
Transfer to a serving bowl and serve with corn beef and vegetables from the slow cooker.