Corned Beef & Cabbage with Horseradish Sauce
Yield
8 servingsPrep
15 minCook
3 hrsReady
3 hrsTrans-fat Free, Good source of fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | each |
onions
|
|
| 4 | each |
cloves, whole
|
*
|
| 4 | pounds |
corned beef
|
|
| 2 | each |
parsley sprigs
|
*
|
| 8 | each |
peppercorns
whole |
*
|
| 2 | pounds |
cabbage
|
|
| 1 | cup |
sour cream
|
|
| 1 | tablespoon |
horseradish
prepared |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | each |
onions
|
|
| 4 | each |
cloves, whole
|
*
|
| 1.8 | kg |
corned beef
|
|
| 2 | each |
parsley sprigs
|
*
|
| 8 | each |
peppercorns
whole |
*
|
| 907.2 | g |
cabbage
|
|
| 237 | ml |
sour cream
|
|
| 15 | ml |
horseradish
prepared |
|
Directions
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, 2½ 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.
