- Place the first 6 ingredients into a large pot and cover with cold water. Cover and bring to a soft simmer for 3 ½ hours
- Discard outer leaves of the cabbage, cut into quarters and remove the core and add to pot. Cook for an additional 15 minutes or until cabbage is tender and bright green.
- Slice the corned beef in ¼-inch thick slices and serve with potatoes and cabbage.
- *If preparing for a gluten-free diet, make sure all ingredients are labeled gluten-free
per serving: 360 calories, 17g fat, 5g saturated fat, 60mg cholesterol, 1430mg sodium, 29g carbohydrate, 6g fiber, 7g sugars, 21g protein