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Vegetables with Corned Beef

A simple dish of vegetables and meat makes for a surprisingly nice dinner! Everything for this corned beef and vegetables cooks together in a single pot, so choose one that's roomy enough and ideally has a heavy bottom. The celery and onion add flavor and lend their nutrients to the dish, but only the potatoes, carrots, and cabbage make it to the plate, since the other vegetables lose their good looks during cooking.

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Vegetables with corned beef
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Composition / ingredients

Servings:
Translation table of volumetric measures
Nutrients and energy value of the composition of the recipe
By weight of the composition:
Proteins 33 % 7 g
Fats 33 % 7 g
Carbohydrates 33 % 7 g
122 kcal
GI: 100 / 0 / 0
  • What to make for dinner? It's a question that comes up all the time. Among all the recipes that call for fussy, complicated cooking, there are always a few that are genuinely easy — and those are the ones we treasure: simple, everyday ingredients, very little time and skill, and maximum flavor and goodness. This recipe falls right into that category. It's simply boiled vegetables with meat. Just remember to eat dinner no later than three hours before bed, so the meal won't weigh on your stomach or your waistline (assuming it's wholesome food, of course). 1. Choose a suitable pot and add the corned beef. 2. Peel the onion and add it to the pot whole, without chopping. 3. Scrub the carrots well and peel them thinly with a vegetable peeler. 4. Wash the potatoes and peel them thinly too. Add the potatoes and carrots to the pot. 5. Peel the celery, cut it into a few pieces, and add it to the pot with the rest. 6. Cover everything with water — it should fully submerge the ingredients. 7. Season with salt, ground black pepper, and dried herbs, and add the bay leaves. 8. Simmer until the meat is fully cooked and tender, about an hour to an hour and a half from the time it comes to a boil. Then add the cabbage and continue cooking for 45 minutes. 9. Carefully lift out the meat and all the vegetables from the broth. Discard the onion and celery — you won't need them anymore. 10. Cut the potatoes in half, the carrots into two or three pieces depending on their size, and the cabbage into bite-sized pieces. Slice the meat. 11. Arrange the vegetables and meat on a platter and serve. Season with fragrant herbs to taste — thyme works nicely — and add salt and pepper as you like. Enjoy!

Caloric content of the products possible in the composition of the dish

  • Ripe potatoes - 80  kcal/100g
  • Baked potatoes - 70  kcal/100g
  • Mashed potatoes - 380  kcal/100g
  • Boiled potatoes - 82  kcal/100g
  • Potatoes in uniform - 74  kcal/100g
  • Fried potatoes - 192  kcal/100g
  • Green cabbage - 46  kcal/100g
  • Fresh frozen green cabbage in a package - 45  kcal/100g
  • Carrots - 33  kcal/100g
  • Dried carrots - 275  kcal/100g
  • Boiled carrots - 25  kcal/100g
  • Bay leaf - 313  kcal/100g
  • Ground black pepper - 255  kcal/100g
  • Thyme - 101  kcal/100g
  • Dried thyme - 276  kcal/100g
  • Thyme - 276  kcal/100g
  • Salt - 0  kcal/100g
  • Onion - 41  kcal/100g
  • A mixture of herbs - 259  kcal/100g
  • Corned beef - 251  kcal/100g
  • Celery stalk - 12  kcal/100g

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