Corned beef, cabbage for St. Patrick’s Day

On St. Patrick’s Day, serve the traditional meal of corned beef and cabbage.

The slow cooker is the perfect way to go for this traditional dish, since it must bubble away untended for hours.

Corned beef is typically made from the brisket or round that has been cured with a seasoned brine. It has about the same nutritional value as other forms of beef. A 3-ounce serving contains 210 calories.

Traditionally, corned beef is served with steamed or stewed vegetables, which do not add too many calories.

However, if you use the leftovers for sandwiches, the rich dressing and bread will add significant additional calories.

On its own, corned beef is a naturally low-carbohydrate food containing zero calories from fiber, sugar or other carbohydrates. This food is a good source of protein, vitamin B-12, zinc and selenium but is high in saturated fat, cholesterol and sodium.

Remember to limit the size of your meat portion to 3 ounces so that it covers only one-quarter of your plate. Trim any visible fat away before eating.

Here’s a favorite corned beef recipe to make for St. Patrick’s Day or any time.

Diane Mincher is a nutrition and food specialist with the University of Vermont Extension Service.

Slow-Cooker Corned Beef and Cabbage

Serves six to eight people

4 cups hot water

2 tablespoons cider vinegar

2 tablespoons sugar

One-half teaspoon freshly ground pepper

1 large or 2 medium onions, cut into wedges

5 carrots, peeled and cut into 3-inch pieces

1 3-pound corned beef round or brisket with spice packet

8 small white or yellow potatoes, scrubbed and cut into quarters

1 head of green cabbage (about 1 and a half pounds), cored and cut into 10 wedges

In a 6-quart electric slow cooker, combine the water, vinegar, sugar, pepper and onions, mixing well. Place the corned beef in the mixture. Scatter the potatoes and carrots over the top and along the sides.

Cover and cook on the “high” heat setting for four hours. Remove the lid and scatter the cabbage wedges over the top. Cover and continue cooking on “High” for three to four more hours, or longer, until the beef is tender.

To serve, carve the beef into slices and serve with the cabbage, potatoes and carrots.