Corned Beef and Cabbage

• Canola oil spray
• 1 medium onion, halved and thinly sliced
• 1 celery stalk, thinly sliced
• 1/2 to 3/4 pound corned beef from the deli
• 1 large russet potato, unpeeled and cut into 1/2-inch cubes
• 1 cup sliced carrots
• 1/2 head green cabbage, roughly chopped (about 4 cups)
• 1/4 cup broth (beef, chicken, or vegetable)
• 1/8 teaspoon allspice
• 1/8 teaspoon sea salt, optional
• 1/8 teaspoon freshly ground black pepper, optional
• 1 bay leaf

1. Preheat the oven to 450F.
2. Spray the inside and lid of a cast-iron Dutch oven with canola oil.
3. Separate the onion slices into half rings and scatter in the pot along with the celery.
4. Add the corned beef, then layer the potatoes and carrots.
5. Pack in as much cabbage as possible to fill the pot.
6. In a measuring cup, mix the broth, allspice, and salt and pepper, if desired, until there are no clumps of spices.
7. Pour the mixture over the cabbage and add the bay leaf.
8. Cover tightly and bake for about 30 minutes, or until 3 minutes after the aroma of a fully cooked meal escapes the oven.
9. Serve immediately.
10. Discard the bay leaf and spoon the juices at the bottom of the pot over each serving.
11. Calories: 298
12. Protein: 17g
13. Carbohydrates: 22g
14. Fat: 16g
15. Cholesterol: 16mg
16. Sodium: 1422mg
17. Fiber: 5g

canola oil spray, onion, celery stalk, beef, russet potato, carrots, green cabbage, broth, allspice, salt, freshly ground black pepper, bay leaf

Taken from www.epicurious.com/recipes/food/views/corned-beef-and-cabbage-378801 (may not work)