4 lbs corned beef
2 lbs cabbage
1 tbsp prepared horseradish
1 cup sour cream
8 whole peppercorns
4 whole garlic cloves
2 sprigs parsley
1 onion
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.
Sugar: 5g
:
Calcium: 99mg
Calories: 542kcal
Carbohydrates: 10g
Cholesterol: 137mg
Fat: 40g
Fiber: 3g
Iron: 4mg
Potassium: 938mg
Protein: 36g
Saturated Fat: 14g
Sodium: 2812mg
Vitamin A: 311IU
Vitamin C: 105mg
