Serves 6-8 Cook Time 5-7 hours Ingredients 4 lbs lean corned beef brisket 2 Tbsp pickling spice (included in corned beef package) 4-5 Cups water (enough to cover) 1/3 Cup Horseradish, drained 1/3 Cup fat-free sour cream
Rinse, dry and trim as much visible fat from the corned beef as possible. Place it in your slow cooker cover it with water and sprinkle the seasoning into the water. If your brisket doesn’t come with pickling spice, McCormick makes a wonderful spice that is just as tasty. Cook for 5-7 hours until the corned beef is very tender. Mix horseradish and sour cream and place in the fridge until ready to eat.
Serving size is 4-6 oz of corned beef and 2 Tbsp horseradish dip.
Serves 6 Cook Time 40-45 minutes Ingredients Non-stick Cooking Spray 2 Tbsp extra-virgin olive oil 1 medium head cabbage, cut into 1″ thick rounds
Kosher Salt and coarse ground pepper 1 tsp fennel seeds
Preheat oven to 400 degrees. Spray a rimmed baking sheet with non-stick cooking spray. Place cut cabbage rounds in one layer on the sheet and brush with olive oil. Sprinkle salt, pepper and fennel in an even layer. Roast until the cabbage is tender and the edges are toasted. (40-45 minutes)