Nutritional Info

Nutrition Facts

Serving Size 1 (171g)

Calories 1102
Calories from Fat 991 (90%)
Amount Per Serving %DIV
Total Fat 110.1g 169%
Saturated Fat 32.3g 162%
Monounsaturated Fat 70.3g
Polyunsaturated Fat 7.5g
Trans Fat 0.0g
Cholesterol 36.7mg 12%
Sodium 709.1mg 31%
Potassium 72mg 2%
Total Carbohydrate 2.5g 1%
Dietary Fiber 0.1g 0%
Sugars 0.1g
Protein 15.9g 32%

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Recipe Description
A light rendition of an old-time favorite supper. A great choice for serving on St. Patrick's Day, or anytime you find corned beef on sale.
Prep time
15 min
Cook time
20 min
Ready In
35 min


Serves Tool

Serves To:USMetric
12 Ounce(oz)  cooked corned beef, halved lengthwise and thinly sliced
3 Cup(c)  green cabbage, coarsely shredded
3 Cup(c)  red cabbage, coarsely shredded
2 Teaspoon(t)  prepared mustard
1 Tablespoon(T)  prepared horseradish, drained
2 Tablespoon(T)  cider vinegar
1/2 Cup(c)  sour cream
1 Pound(lb)  all purpose potatoes


Cook the potatoes, uncovered, in a large saucepan of boiling water until tender, about 20 minutes. Drain and let cool until easy to handle, then peel and cut into 2 inch wedges. Meanwhile, in a large bowl, whisk together the sour cream, vinegar, horseradish and mustard, and set aside. Add the potatoes to the sour cream mixture along with the red and green cabbage and the corned beef and toss gently to mix.

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