Corned Beef & Cabbage

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mullanphylane
mullanphylane Posts: 172 Member
in Food and Nutrition
Corning beef is curing it, primarily, with large crystals of salt, so it's not a very healthy choice even on St Patrick's Day. But most of us love it, especially with cabbage and 'taters.

If I pick out the cabbage, how much of the salt from the juice, remains in the leaves? Or how much remains in the meat if it is removed and drained after cooking?

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  • janejellyroll
    janejellyroll Posts: 25,763 Member
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    Unless I had a medical reason to limit sodium, I think I'd just log it as is and understand that it's a holiday indulgence.
  • kshama2001
    kshama2001 Posts: 27,902 Member
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    I have no medical reason to limit sodium so just use the "Cabbage, common, cooked, boiled, drained, with salt" entry.
  • corinasue1143
    corinasue1143 Posts: 7,467 Member
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    I’m guessing you are limiting your salt.
    Next time: it’s not that hard to “corn” beef yourself, so you can limit salt.
    I don’t know, but my opinion is, eat the drained cabbage, skip the beef.

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