Mix mustard and seasoning; sprinkle over all sides of meat. In 6-qt. Dutch oven, heat oil over medium heat. Add meat, cook, turning once, until browned, 5-6 minutes per side.
Add onion; cook 2 minutes. Add juice, vinegar and enough water to cover meat, about 4 cups. Cover; bring to boil. Reduce heat to simmer; cook until meat is tender, 2-21/2 hours.
Transfer meat to platter; cover with foil. Add cabbage to pot with cooking liquid; cover. Over medium heat, bring to boil; reduce heat to simmer. Cook until cabbage is tender, about 10 minutes. Add apples;cook 5 minutes. Using slotted spoon, transfer cabbage and apples to platter with meat. If desired, garnish with parsley. Serve pan juices separately.
calories 374 protein 25 g. fat25 g. carbs 11 g.
Originally Submitted
8/3/2008
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