Recipe#6477

Title: Corned Beef & Cabbage With Horseradish Sauce

this comes from the bottom of the files of Shelley Rodgers 
For Women First magazine, 3/18/91

      Yield: 8 servings
 
      1    Onion
      4    Cloves, whole
      4 lb Corned beef
      2    Parsley sprigs
      8    Peppercorns, whole
      2 lb Cabbage
      1 c  Sour cream
      1 tb Prepared horseradish
 
  Work Time: 15 minutes   Total Time: 3 hours 45 minutes
  
  Peel onion and stick 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 horseradish.  Serve the meat and cabbage with
  some of the broth ladled over all and the horseradish
  on the side.