Try This Healthy Corned Beef and Cabbage Recipe for St. Patrick's Day
St. Patrick's Day, March 17
th, is a day where everyone wears their best green t-shirts and enjoys classic Irish culinary dishes. Irish soda bread, corned beef and cabbage, and a pint of Guinness are among the favorites that we like to enjoy on this day. If you're looking for a classically Irish dish with a twist, try this healthy corned beef and cabbage alternative dish that is suitable for the whole family!
Ingredients
- 5 cups water
- 1 tbsp salt
- 1 tsp pickling spice
- 1 tsp mustard seeds
- 1 tsp coriander seeds
- 1 leaf bay leaf
- 1 small beet o
- 2 14 oz packages tofu or tempeh
- 1 small cabbage
- 4-6 small potatoes
- 3-4 medium carrots
Instructions
- Make a flavored brine by adding water, salt, pickling spice, mustard and coriander seeds, a bay leaf, and a beet to a medium-sized pot.
- Boil the brine for about 10 minutes to get the spices to release flavor.
- Add thinly sliced tofu. (Cut about 1/4 inch thick).
- Simmer for about 5 minutes and then turn off heat and let it sit for about 30 minutes
- Pre-heat your oven to 375° F
- Bake the tofu on an oiled cookie sheet at 357° F for about 1 hour until it starts to get crispy at the edges.
- Serve with cabbage and potatoes, mashed potatoes, or use as sandwich €œmeat€ to make a Ruben.
- Wash and cut the desired vegetables into big pieces.
- Add potatoes, carrots, and cabbage, plus and an additional cup of water to the brine once the tofu has been removed.
- Simmer the vegetables covered with a lid for about 30 minutes until potatoes are soft in the middle.
- Remove from the cooking water and serve.
We hope that you enjoy this recipe and St. Patrick's Day! To find the right insurance to cover your needs,
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