corned beef and cabbage

Don't wait for Saint Patrick's Day to serve this Irish favorite. It's great year-round served with prepared horseradish and mustard.

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ingredients

• 1  3-pound

  corned beef brisket 1/2  cup
• sliced onion (1 small)
• bay leaf
• 1/2  teaspoon

  whole black peppercorns
• 3  cups

  water
• 1  1-1/2-pound

  cabbage, cut into 6 wedges add ingredients to list

directions

1.

Trim any visible fat from the meat. Set aside.

2.

Place rack in a 4- to 6-quart pressure cooker. Add the meat, onion, bay leaf, black peppercorns, and water.

3.

Lock lid in place. Place pressure regulator on vent pipe (if you have a first-generation cooker). Over high heat, bring cooker up to pressure. Reduce heat just enough to maintain pressure and pressure regulator rocks gently; cook for 50 minutes.

4.

Allow pressure to come down naturally. Carefully remove lid. With a slotted spoon remove the meat and onions to a serving platter; set aside.

5.

Place the wedges of cabbage in the pressure cooker. Lock lid in place. Place pressure regulator on vent pipe (if you have a first-generation cooker). Over high heat, bring cooker up to pressure. Reduce heat just enough to maintain pressure and pressure regulator rocks gently; cook for 2 minutes.

6.

Quick-release the pressure. Carefully remove lid. With a slotted spoon remove the cabbage wedges. Serve with meat and onions. Makes 6 main-dish servings.

nutrition information

Per serving: Calories 255, Total Fat 17 g, Saturated Fat 6 g, Cholesterol 88 mg, Sodium 1039 mg, Carbohydrate 7 g, Fiber 4 g, Protein 18 g. Daily Values: Vitamin A 1%, Vitamin C 69%, Calcium 3%, Iron 14%. Percent Daily Values are based on a 2,000 calorie diet