---------- Recipe via Meal-Master (tm) v8.02
  Categories: Beef, Irish
       Yield: 8 servings
       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 <=-