Corned Beef and Cabbage with Horseradish Sauce

Ingredients

• 1 onion
• 4 whole cloves
• 4 pounds corned beef
• 2 parsley sprigs
• 8 whole peppercorns
• 2 pounds cabbage
• 1 cup sour cream
• 1 tablespoon prepared horseradish
  

Instructions

1. Peel onion and stud with cloves. Put corned beef, onion parsley and peppercorns in a large pot and cover with water. Cover, bring to a simmer and cook gently until tender, 2 1/2 to 3 hours.
2. Cut cabbage into wedges and core. Add to the pot, cover and simmer until tender, about 30 minutes.
3. Combine sour cream with horseradish.
4. Serve the meat and cabbage with some of the broth ladled over all and the horseradish on the side.

Yield: 8 servings

Per serving: 553 calories, 36g protein, 40g fat, 2808 mg sodium, 11g carbohydrates, 135 mg cholesterol

ST. PATRICK'S DAY RECIPES