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Corned Beef and Cabbage Rice Skillet

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  • 1 Tbsp. oil
  • 1 medium onion, chopped (about 1 1/2 cups)
  • 1 medium carrot, chopped (about 3/4 cup)
  • 3 cups coarsely chopped cabbage
  • 2 cups water
  • 1 package Knorr® Rice Sides™ - Rice Pilaf
  • 12 ounces chopped left-over corned beef or deli corned beef (about 3 cups)
  • 1 Tbsp. grainy mustard or Dijon mustard

NUTRITIONAL INFORMATION

 

Amount per serving

Calories410
Calories from Fat180
Total Fat21g
Saturated Fat6g
Trans Fat0g
Cholesterol85mg
Sodium1490mg
Total Carbs36g
Dietary Fiber3g
Sugars2g
Protein20g
Calcium6%
Iron15%
Vitamin C40%
Vitamin A50%

All recipes have been analyzed for their nutrient content by Registered Dietitians using Genesis® R&D Food Development and Labeling Software.


  • 1 HEAT oil in large nonstick skillet over medium-high heat and cook onion and carrot, stirring occasionally, until golden, about 5 minutes. Stir in cabbage and cook, stirring occasionally, until wilted, about 3 minutes.
  • 2 STIR in water and Knorr® Rice Sides™ - Rice Pilaf and cook according to package directions, adding corned beef during last 2 minutes of cook time.
  • 3 STIR in mustard.