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.
  Per serving: 553 calories, 36g protein, 40g fat, 2808 mg sodium, 11g
  carbohydrates, 135 mg cholesterol.
                                   [ For Women First magazine, 3/18/91 ]
    -=> this comes from the bottom of the files of Shelley Rodgers <=-