March is a big month for sports, but of course St. Patrick’s Day allows for celebration all month long with green-this and green-that.
Food for St. Patrick’s Day is not usually my favorite, although I do like green beer! This year, though, I tried a few recipes that were delicious as prepared with Melissa’s Modifications to keep them healthy. One of my previous recipes, Veggie Shepherd’s Pie, is a particularly tasty Irish-inspired meal. Check it out and add it to your meal plan this month!
Throughout March I will also include a few other suggestions for a healthy St. Patrick’s Day meal so you too can celebrate all month long. This recipe is a more traditional one—a take on corned beef and cabbage! I’ve swapped out the corned beef for Gardein Beefless Tips. They have a great texture and flavor that is sure to satisfy for your St. Patrick’s Day meal.
Hope you try it and enjoy!
Cabbage, Potatoes and Beefless Tips
Ingredients
- 1 Package Gardein Beefless Tips Or corned beef, if you are not vegan.
- 1 Tbsp. White Wine
- 3 Tbsp. Braggs Liquid Aminos
- 1 Clove Garlic Minced.
- 1 Tbsp. Dill Pickle Brine Use juice from a jar of dill pickles.
- 1 tsp. Onion Powder
- Dash Liquid Smoke
- 4 Tbsp. Pickling Spices
- 1 tsp. Olive Oil
- 1 Small Red Onion Sliced.
- 1 Head of Cabbage Cut into quarters.
- 6 Red Potatoes Cut in half
- 6 Cups Beef Broth I used Better than Bouillon! Vegan beef or veggie flavor, follow directions on jar. One tsp. of bouillon paste per cup of water.
- Salt & Pepper to taste for the cabbage and potatoes
- Balsamic Vinegar To taste, adds a little bite to the cabbage and potatoes.
Instructions
Marinate
- Put the Gardein Beefless Tips in an airtight container along with 1 Tbsp. white wine, 1 Tbsp. Braggs Liquid Aminos, 1 Tbsp. dill pickle brine, a dash of liquid smoke, garlic, onion powder, 2 Tbsp. of pickling spices, and olive oil. Shake to mix thoroughly.
- Place the container into the fridge to marinate for two hours.
- Pre-heat oven to 350 degrees F.
Cabbage & Potatoes
- Mix the Better Than Bouillon paste with 6 cups of water in a large stew pot. Heat on high.
- Once the bouillon begins to boil, toss in cabbage, potatoes, half of the red onion, 2 Tbsp. of pickling spices, and 2 Tbsp. of Braggs Liquid Aminos. Cover and let boil until the potatoes are tender.
- While the cabbage and potatoes are boiling, put your pickled Gardein Beefless Tips in a glass dish with the marinade and add the leftover half of the sliced red onion over the top. You will remove it from the heat when the Gardein Beefless Tips and onions have browned the desired amount, so keep an eye on them.
- Bake the Gardein Beefless Tips and red onions in the oven for 10 minutes. Stir, then put the dish back in the oven to bake another 15-20 minutes. Be sure that the mixture does not get overdone.
- Use a slotted spoon to serve your potatoes and cabbage. Add salt, pepper and some balsamic vinegar to taste.
- Ladle the Gardein Beefless Tips on the side of the vegetables for a flavorful Irish-inspired dish.
Notes
To Healthy Eating!
Melissa
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