Recipes: First Signs of Spring

the recipes

march 2003

First Signs of Spring

Corned Beef and Cabbage Dinner

(makes 6 servings with meat leftovers)

1	3 1/2-pound cured corned beef brisket, trimmed of all visible fat
	water
1	large onion, cut into 8 pieces
1	large rib celery, cut into 3 pieces
3	large cloves garlic, peeled and halved
1 1/2	teaspoons pickling spice
1	large bay leaf
1	2-pound head green cabbage
1	pound tiny new potatoes, quartered
1	pound baby carrots
2	tablespoons minced parsley
2	teaspoons reduced-fat margarine
2	teaspoons grated lemon zest
4	teaspoons fresh lemon juice

Place the brisket in a large pot. Cover with 4 quarts of water and add the onion, celery, garlic, pickling spice, and bay leaf. Bring to a boil. Reduce heat, cover, and simmer for 3 hours. Remove the brisket from the pot and keep warm.
Strain the brisket cooking liquid through a sieve and discard the solids. Return the strained cooking liquid to the pot.
Trim the outer leaves from the cabbage and cut lengthwise into 6 wedges. Carefully remove the core parts. Place the cabbage in the pot and bring to a boil. Reduce heat and simmer for 20 minutes. Drain and keep warm.
Meanwhile, place the potatoes in another pot and cover with fresh water. Bring to a boil. Reduce heat and simmer for 10 minutes. Add the carrots to the pot and continue to simmer for another 10 minutes, or until potatoes and carrots are tender. Drain and toss the vegetables with the parsley, margarine, lemon zest, and 2 teaspoons of the lemon juice.
To serve, slice the brisket on the diagonal and arrange on a serving platter. Add the cabbage wedges and potato-carrot mixture to the platter and sprinkle the cabbage with the remaining 2 teaspoons lemon juice. Serve at once.

Per serving (3 ounces beef, 1 cabbage wedge, and about 1 cup of the potato-carrot mixture):	268 calories (28% calories from fat), 21 g protein, 9 g total fat (2.7 g saturated fat), 29 g carbohydrate, 7 g dietary fiber, 50 mg cholesterol, 1,040 mg sodium, 946 mg potassium
Diabetic exchanges:	3 lean protein, 2 carbohydrate (1 bread/starch, 3 vegetable)

Horseradish-Mustard Sauce

(makes 6 servings)

1	cup fat free sour cream
1	tablespoon prepared horseradish, or to taste
1	teaspoon Dijon mustard

In a small serving bowl, mix together the sour cream, horseradish, and mustard.
Chill until ready to serve.

Per serving:	59 calories (0% calories from fat), 3 g protein, 0 total fat (0 saturated fat), 8 g carbohydrate, 0 dietary fiber, 7 mg cholesterol, 61 mg sodium 101 mg potassium
Diabetic exchanges:	1/2 carbohydrate (bread/starch)

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