Celebrating St. Patrick's Day

Corned Beef & Cabbage
Servings: 10

• 2-1/4 pounds lean corned beef brisket
• 3 quarts boiling water
• 1/4 cup granulated sugar
• 3 dried bay leaves
• 1 large clove fresh garlic
• 3 yellow turnips, peeled and thickly sliced
• 3 parsnips, scraped & thickly sliced
• 1 small to medium head of cabbage

Wash the corned beef in cold water and soak it for 30 minutes, if it is very salty. Place beef in a 5 quart pot or Dutch oven and add boiling water. Add the sugar, bay leaves and garlic. Cover and simmer 1 hour per pound, or until meat is tender. Peel the turnips and parsnips and add to the meat. Cook for about 15 minutes or until tender to the fork. Core the cabbage and cut into 6 wedges. Place in a separate cooking pot. Dip 2 cups of the corned beef cooking liquid from the pot and combine with enough water to just cover the cabbage. Cook cabbage over medium het just until tender, about 15 minutes. Remove brisket to a serving platter; slice thinly across the grain. Drain vegetables, discarding bay leaves, and serve with brisket.

Nutritional Analysis:
Calories - 280
Fat - 16g
Carbs - 19g
Cholesterol - 55mg
Sodium - 156mg
Protein - 17g
Fiber - 4g

Diabetic Exchanges:
2 High-Fat Meat
2-1/2 Veg.
2 Fat

Hope ya'll have a great St. Pat's Day. See ya next week.

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