Corned Beef and Cabbage
with Horseradish Sauce
4 whole cloves
4 pounds corned beef
2 parsley sprigs
8 whole peppercorns
2 pounds cabbage
1 cup sour cream
1 tablespoon prepared horseradish
- 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.
- Cut cabbage into wedges and core. Add to the pot, cover and
simmer until tender, about 30 minutes.
- Combine sour cream with
- 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