Happy St. Patrick’s Day

Corned Beef & Cabbage is a tradition on St. Patrick's Day, but it's not exactly health food.  This recipe rehab substantially reduces the fat in the recipe, but it's still high in salt, so make sure to drink lots of water.

Reduced-Fat Corned Beef & Cabbage

• 3 lbs raw packaged corned beef
• 1 cup of water
• 1 large head of cabbage
• 2 lbs raw carrots
• 2 lbs red potatoes
• 2 large onions
• 2 tsp garlic Powder
• Fresh ground black pepper, to taste
• 1 cup of water

Preheat oven to 350 degrees.

Drain the juice from the corned beef into the bottom of a roasting pan.  Add a wire rack into the bottom of the pain.

Trim the corned beef of all large chunks of fat.  Place the corned beef on the roasting rack and cover with seasoning packet from the package.

Slice the cabbage in 1/2 inch thick slices and cut the remaining vegetables in 1 inch chunks.  Arrange the vegetables around the corned beef.  Sprinkle the garlic powder and fresh ground black pepper on top of the vegetable.

Cover the roasting pan tightly with aluminum foil or put a cookie sheet over the pan to keep the liquid from evaporating.  Bake for approx 1 hour until beef is fully cooked and vegetables are tender.