Lighter Corned Beef & Cabbage with Creamy Mustard Sauce
Tender, slow-simmered corned beef with potatoes, carrots and cabbage wedges, served with a creamy Greek yogurt mustard sauce. A cozy one-pot family dinner.
Diet swaps
- Dairy-free: Use unsweetened dairy-free yogurt.
Check labels on packaged foods if you have an allergy or celiac disease.
Ingredients
- 3 lb Flat-cut corned beef brisket, fat trimmed (with spice packet)
- 1 Onion, quartered
- 2 Bay leaves
- 1 1/2 lb Baby potatoes
- 4 Carrots, cut into chunks
- 1 small head Green cabbage, cut into 6 wedges
- 2 tbsp Dijon or whole-grain mustard
- 1/4 cup Plain Greek yogurt
- 2 tbsp Fresh parsley, chopped
Directions
- Rinse the corned beef and put it in a large pot with the onion, bay leaves and spice packet. Cover with water by 1 inch.
- Bring to a boil, then simmer gently, covered, for 2 1/2 to 3 hours until fork-tender.
- Add the potatoes and carrots and simmer 15 minutes. Add the cabbage wedges and simmer 12 to 15 minutes more until everything is tender.
- Stir the mustard and yogurt together for the sauce.
- Slice the beef thinly across the grain and serve with the vegetables, sauce and parsley.
Calorie breakdown
Corned beef 230 · potatoes 87 · cabbage 37 · carrots 17 · onion 8 · yogurt 6 · mustard 5 · parsley 1
💡 Lighter tip: Make it in a slow cooker: 8 hours on low, adding the vegetables for the last 2 hours.
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