LOW CARBOHYDRATE MAIN COURSES
CORNED BEEF AND CABBAGE
10g net carbs; 76g fat
All Fat and Carb Values Are Approximate.

Main Courses Recipes List Navigation Box: · Low-Carb Categories · Low-Carb Appetizers · Low-Carb Beverages · Low-Carb Desserts · Low-Carb Main Courses · Low-Carb Sauces · Low-Carb Side Dishes Books at Jessica's Biscuit® Books at Amazon.com

• 5 pounds corned beef brisket, trimmed
  
• 6 cups beef stock
  
• 1 small head cabbage (about 1 pound), cut into wedges
  
• 1 1/2 cups turnips ( 1/2 pound), cut into large dice
  
• 1 1/2 cups pearl onions
  
• Salt, as needed
  
• Black pepper, as needed

• Cut brisket into two pieces.
  
  
• Place in a deep pot and cover meat with stock.
  
  
• Heat on stove and bring to a boil.
  
  
• Reduce to a simmer and cover.
  
  
• Cook until meat is tender, about 2 1/2 hours.
  
  
• Add the cabbage, turnips and pearl onions to beef and simmer until the vegetables are cooked, about 35 to 45 minutes.
  
  
• Add salt and pepper to taste.
  
  
• When done, remove meat and let it sit for about 10 minutes before cutting.
  
  
• Serve with vegetables.
  
  
• Makes 8 servings.

Per serving: 945 Calories; 10g Carbohydrate; 4g Dietary Fiber; 76g Fat; 51g Protein; 207mg Cholesterol; 1886mg Sodium.
All Fat and Carb Values Are Approximate.

· Main Courses Recipes List
· Good Carbs Vs. Bad Carbs

· Low-Carb Recipe Navigation
· Low-Carb Appetizers
· Low-Carb Beverages
· Low-Carb Desserts
· Low-Carb Main Courses
· Low-Carb Sauces
· Low-Carb Side Dishes

· Low-Carb Cookbooks at Jessica's Biscuit^®
· Low Carb Main Courses from Amazon.com