Lower-Calorie Corned Beef and Cabbage

Lower-Calorie Corned Beef and Cabbage

This twist on the St. Patrick’s Day classic not only cuts down on kitchen time, it also reduces the calories.

3 tablespoons extra virgin olive oil
2 medium onions, chopped2 garlic cloves, peeled and chopped
1 pound baby carrots
salt and pepper, to taste
4 cups cabbage, chopped
2 pounds corned beef deli meat, sliced thin and chopped
1 tablespoon grainy mustard

Heat the oil in a large soup pot over medium heat. Add the onions, garlic and carrots. Add salt and pepper to taste. Sauté until carrots are fork tender (about 10 minutes), and then add cabbage. Allow cabbage to cook until it is soft (about 5 minutes), and then stir in corned beef and mustard. Reduce heat to low, and cover the pot for about 5 minutes (until corned beef is heated through). If needed, season with salt and pepper, and serve.

Don’t let the cabbage concoctions stop here. There’s a whole world of new meal possibilities. So don’t forget cabbage — it’s not just for St. Patrick’s Day anymore.