Corned Beef and Cabbage with Mustard Sauce
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Ingredients
- 340 g tinned corned beef
- 1 cabbage, roughly chopped
- 600 g baby new potatoes
- 30 g butter
- 20 g plain flour
- 300 ml whole milk
- 1 tbsp wholegrain mustard
Nutrition (per serving)
- Calories
- 477 kcal
- Protein
- 30.9 g
- Carbohydrate
- 39.3 g
- of which sugars
- 13 g
- Fat
- 20.2 g
- of which saturates
- 10.5 g
- Fibre
- 8.2 g
- Salt
- 2.50 g
Estimated from typical values for each ingredient — a guide, not a substitute for the label on what you actually buy.
Method
- 1
Cook the potatoes in a pot of boiling water for 15-18 minutes until tender, then drain.
- 2
Cook the cabbage in boiling water for 6-8 minutes until tender, then drain well.
- 3
Slice the corned beef and warm gently in a frying pan for 4-5 minutes until heated through.
- 4
Melt the butter in a pan, stir in the flour and cook for 1 minute, then gradually whisk in the milk and simmer for 5 minutes until thickened. Stir in the mustard and season.
- 5
Serve the corned beef with the cabbage, potatoes and mustard sauce spooned over.
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