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Loading...| 2 tablespoons oil | |
| 1/2 lb deli-sliced corned beef ( cut into strips ) | |
| 8 ounces green cabbage , cored & diced ( about 3 cups ) | |
| 3 medium carrots , chopped to large chunks | |
| 1 medium onion , chopped | |
| 1 teaspoon caraway seed | |
| 1 large baking potato , peeled & cut into 1/2 inch pieces | |
| 1 can chicken broth | |
| 2 cups apple juice | |
| 1/4 teaspoon black pepper |
| 1. | Heat the oil in a large pot over medium-high heat. |
| 2. | Add the corned beef and cook until slightly browned, about 2-3 minutes. |
| 3. | Add the cabbage, carrots, onion, and caraway seed and cook until the vegetables are slightly softened, about 5 minutes. |
| 4. | Add the potato, chicken broth, apple juice, and black pepper and bring to a boil. |
| 5. | Reduce heat to medium-low and simmer until the vegetables are tender and the flavors are blended, about 30 minutes. |
| 6. | Serve hot and enjoy! |
This dish is warm, hearty, and filling.
It’s packed with vegetables and protein, making it a nutritious choice.
Corned beef can be high in sodium and fat, so this dish should be enjoyed in moderation as part of a balanced diet.
The vegetables in this dish provide a range of vitamins and minerals, including vitamin C, vitamin K, and beta-carotene.
The protein from the corned beef can help build and repair tissues in the body.
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