Corned Beef and Cabbage with Horseradish Sauce
55
55
Ingredients
| 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 |
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.
Nutrition Facts
Serving Size 385g (13.6 oz)Amount per Serving
Calories 66667% of calories from fat
% Daily Value *
Total Fat 49g
76%
Saturated Fat 18g
91%
Trans Fat
0g
Cholesterol 235mg
78%
Sodium 2616mg
109%
Total Carbohydrate
3g
3%
Dietary Fiber 3g
13%
Sugars g
Protein
88g
Vitamin A 6%
•
Vitamin C 72%
Calcium 10%
•
Iron 27%
* based on a 2,000 calorie diet
How is this calculated?
