Corned Beef and Cabbage with Herb Buttered Potatoes
Need a gluten free main course? Corned Beef and Cabbage with Herb Buttered Potatoes could be a great recipe to try. This recipe serves 4. One portion of this dish contains about 58g of protein, 63g of fat, and a total of 1058 calories. This recipe covers 54% of your daily requirements of vitamins and minerals. It can be enjoyed any time, but it is especially good for st. patrick day. This recipe is typical of European cuisine. If you have carrots, water, butter, 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.
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.