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.
Per serving: 553 calories, 36g protein, 40g fat, 2808 mg sodium, 11g
carbohydrates, 135 mg cholesterol.
-=> this comes from the bottom of the files of Shelley Rodgers <=-
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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