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–+ servings

Yogurt Corned Beef and Cabbage

A delicious twist on the classic corned beef and cabbage, enhanced with a creamy yogurt dressing for added flavor and richness.
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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: Irish
Calories: 450
Ingredients Method Nutrition Notes

Ingredients
  

Main Ingredients
  • 2 pounds corned beef brisket preferably with seasoning packet
  • 1 head green cabbage cut into wedges
  • 4 medium carrots peeled and cut into chunks
  • 4 medium potatoes peeled and cut into quarters
Yogurt Dressing
  • 1 cup plain yogurt Greek yogurt works well
  • 2 tablespoons Dijon mustard
  • 1 tablespoon honey
  • 1 tablespoon apple cider vinegar
  • 1 teaspoon black pepper freshly ground
  • 1 teaspoon salt to taste

Method
 

Prepare the Corned Beef
  1. Place the corned beef brisket in a large pot and cover with water. Add the seasoning packet if included.
  2. Bring to a boil, then reduce heat to a simmer. Cover and cook for about 2 hours, or until tender.
Cook the Vegetables
  1. Add the potatoes and carrots to the pot with the corned beef during the last 30 minutes of cooking.
  2. Add the cabbage wedges during the last 15 minutes of cooking.
Make the Yogurt Dressing
  1. In a bowl, whisk together the yogurt, Dijon mustard, honey, apple cider vinegar, black pepper, and salt until smooth.
Serve
  1. Remove the corned beef and vegetables from the pot and place on a serving platter.
  2. Drizzle the yogurt dressing over the top and serve warm.

Nutrition

Serving: 1servingCalories: 450kcalCarbohydrates: 35gProtein: 30gFat: 20gSaturated Fat: 6gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gCholesterol: 80mgSodium: 1200mgPotassium: 800mgFiber: 5gSugar: 5gVitamin A: 500IUVitamin C: 40mgCalcium: 150mgIron: 4mg

Notes

This dish can be made ahead of time and reheated. The yogurt dressing can also be served on the side for guests to add as desired.

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