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–+ servings

Yogurt Corned Beef and Cabbage

A creamy and tangy twist on the classic corned beef and cabbage dish, featuring yogurt for added richness and flavor.
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Prep Time 15 minutes
Cook Time 2 hours
Total Time 2 hours 15 minutes
Servings: 4 servings
Course: Main Course
Cuisine: American, Irish
Calories: 450
Ingredients Method Nutrition Notes

Ingredients
  

Main Ingredients
  • 2 pounds corned beef brisket with spice packet
  • 1 medium head of cabbage cut into wedges
  • 4 medium carrots peeled and cut into chunks
  • 4 medium potatoes peeled and quartered
  • 1 cup plain yogurt preferably Greek
  • 2 tablespoons Dijon mustard
  • 1 tablespoon honey
  • 1 teaspoon black pepper freshly ground
  • 1 teaspoon salt to taste

Method
 

Cooking the Corned Beef
  1. Place the corned beef brisket in a large pot and cover with water. Add the spice packet that comes with the brisket.
  2. Bring to a boil, then reduce heat to low and simmer for about 2 hours, or until the meat is tender.
  3. Add the potatoes and carrots to the pot and cook for an additional 20 minutes.
  4. Finally, add the cabbage wedges and cook for another 15 minutes until the cabbage is tender.
Preparing the Yogurt Sauce
  1. In a bowl, mix together the yogurt, Dijon mustard, honey, black pepper, and salt until well combined.
Serving
  1. Remove the corned beef from the pot and let it rest for a few minutes before slicing against the grain.
  2. Arrange the sliced corned beef, potatoes, carrots, and cabbage on a serving platter.
  3. Serve with the yogurt sauce drizzled over the top or on the side.

Nutrition

Serving: 1servingCalories: 450kcalCarbohydrates: 35gProtein: 30gFat: 20gSaturated Fat: 6gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gCholesterol: 80mgSodium: 1200mgPotassium: 800mgFiber: 5gSugar: 5gVitamin A: 500IUVitamin C: 60mgCalcium: 150mgIron: 4mg

Notes

This dish can be made a day in advance. Reheat gently before serving.

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