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Corned Beef and Cabbage Boiled dinner

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Servings: Serves 6

Cook Time: 70 minutes

Prep Time: 30 minutes


2 each leeks
2 each large carrots, peeled, halved lengthwise, and cut into 3-inch pieces
6 each Medium red new potatoes, scrubbed and unpeeled
8 each whole black peppercorns
2 each Garlic clove, fresh
1 tablespoon brown mustard
1 each bay leaf
1 each Small cabbage, cored and cut into 8 wedges
1 3/4 lb corned beef
1/4 cup Finely chopped flat parsley leaf (optional)
1/3 cup malt or cider vinegar (optional)


1. Trim the tops of leeks to the lightest green part. Trim ends, keeping bulb intact. Look for any visible signs of dirt or grit, and wash if necessary. Add to a large soup pot.
2. Add carrots, potatoes, peppercorns, garlic, mustard, bay leaf, and cabbage. Add enough water to cover the vegetables
3. Bring the water to a simmer over high heat. Cover and reduce heat to maintain a gentle simmer. Cook for 40 minutes.
4. Add corned beef to the pot; cut in half if necessary to fit. Cover and cook an additional 20 to 30 minutes, until potatoes and carrots are tender.
5. Transfer corned beef to a plate. Use tongs or a slotted spoon to transfer cabbage and carrots onto a serving platter.
6. Cut potatoes in half. Cut leeks into 1-inch pieces. Cut corned
Source: Hannaford fresh Magazine, March - April 2011

Nutritional Information

* Percent Daily Values are based on 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs:

  Calories 2,000 2,500
Total Fat Less Than 65g 80g
Saturated Fat Less Than 20g 25g
Cholesterol Less Than 300mg 300mg
Sodium Less Than 2,400mg 2,400mg
Total Carbohydrate Less Than 300g 375g
Dietary Fiber Less Than 25g 30g
Nutritional Facts
Servings Serves 6
Base Nutrients
Calories 340 kcal (17%)
Calories from Fat 36 kcal (0%)
Total Fat 4 g (6%)
Saturated Fat 3 g (12%)
Cholesterol 70 mg (23%)
Sodium 1020 mg (42%)
Total Carbohydrates 47 g (15%)
Dietary Fiber 9 g (36%)
Protein 31 g (51%)
Vitamin A n/a
Vitamin C n/a
Calcium n/a
Iron n/a

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