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Prep 20min
Total6hr20min
Ingredients15
Servings8
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Ingredients
Stew
1
tablespoon vegetable oil
2
cups chopped onions (2 large)
2
large cloves garlic, finely chopped
4
cups sliced cabbage
3
cups sliced red potatoes
1
carton (32 oz) Progresso™ chicken broth
2
cups water
2
dried bay leaves
1/3
cup chopped fresh parsley
1/2
teaspoon pepper
1
corned beef brisket (3 lb) with spice packet
Horseradish Sauce
1
cup sour cream
3
tablespoons prepared horseradish
1
tablespoon chopped fresh parsley
1
teaspoon grated lemon peel
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Steps
1
Spray 6- to 7-quart slow cooker with cooking spray. In 12-inch nonstick skillet, heat oil over medium-high heat. Cook onions and garlic in oil 4 to 5 minutes, stirring occasionally, until softened. Add cabbage; cook 2 to 3 minutes until slightly wilted. Spoon mixture into slow cooker.
2
Add potatoes, broth, water, bay leaves, 1/3 cup parsley and the pepper to slow cooker; stir. Top with corned beef; sprinkle with contents of spice packet. Cover; cook on Low heat setting 6 hours.
3
In small bowl, stir together horseradish sauce ingredients. Refrigerate until serving time.
4
Remove beef from slow cooker. Discard bay leaves. Chop beef, discarding fat. Return beef to slow cooker; stir. Serve with horseradish sauce.
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Nutrition Facts
Serving Size:1 Serving
Calories
390
Total Fat
22g
0%
Saturated Fat
10g
0%
Sodium
2140mg
0%
Total Carbohydrate
20g
0%
Dietary Fiber
3g
0%
Protein
26g
% Daily Value*:
Vitamin A
0%
0%
Vitamin C
0%
0%
Calcium
0%
0%
Iron
0%
0%
Exchanges:
1/2 Starch; 1 Vegetable; 1 1/2 Fat;
Carbohydrate Choice
1/2
*Percent Daily Values are based on a 2,000 calorie diet.
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