Nutritional Information CALORIES 321 PROTEIN 22.8g CARBOHYDRATES 27.6g FIBER 10g CHOLESTEROL 86mg IRON 4.3mg SODIUM 927mg CALCIUM 11mg Servings Serves 8. Serving size about 3 ounces of beef, 1 1/2 cups of cabbage and 1 1/3 cups potatoes. Time To Cook Total Time: 4 hours and 20 minutes. Corned Beef And Cabbage Dinner Ingredients 1 4 pound cured corned beef brisket , fat trimmed 16 cups water 2 cups chopped yellow onions 1 cup chopped celery 1 cup chopped carrots 1 ½ teaspoons McCormick pickling spice 3 garlic cloves, peeled Cooking spray of your choice 1 tablespoon caraway seeds 1 2 ½ pound head green cabbage, cored & cut into 1"strips 4 pounds small red potatoes, quartered 2 tablespoons of chopped fresh parsley 1 teaspoons butter 2 teaspoons grated lemon rind from fresh lemons 2 teaspoons fresh lemon juice from fresh lemons 1/8 teaspoon black pepper ½ cup dry bread crumbs 1 5oz jar Pinders horseradish, drained & squeezed dry 3 tablespoons of Dijon style mustard Directions   Place brisket in a large stockpot, add water and next five ingredients (water through garlic). Bring to a boil. Cover, reduce heat, and simmer for 3 hours. Remove brisket from pot. Place brisket on the roasting rack of a broiler pan or roasting pan coated with cooking spray; place rack in pan. Strain cooking liquid left over from the stockpot through a colander into 2 large bowls. Return liquid to stockpot. Add caraway seeds and cabbage; bring to a boil. Reduce heat; simmer 20 minutes, drain. While cabbage is cooking, place potatoes in a large Dutch oven. Cover with water and bring to a boil, cook 20 minutes or until tender. Drain, return potatoes to pan. Stir in parsley, butter, lemon rind, lemon juice, and pepper; toss to coat. Preheat broiler. Combine bread crumbs and horseradish. Spread mustard over one side of brisket. Press bread crumb mixture onto mustard. Broil 3 minutes or until lightly browned. Serve brisket with cabbage and potatoes.   © 2003 Roberts Food Center. Designed and Hosted by The Computer Company, Inc.