Corned Beef and Cabbage with Horseradish Sauce

Submitted by Stacey Hutchings

For years we made it this way--the boiled method:

1 onion
4 whole cloves
4 pound corned beef
2 sprigs parsley
8 whole peppercorns
1 head cabbage, 2 1/2 to 3 pounds
1 Cup sour cream
1 TB prepared horseradish

Peel onion and stick with cloves. Put corned beef, onion, parsley, and peppercorns in a large pot and cover with water. 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 with meat and cabbage with some of the broth ladled over all and the horseradish sauce on the side.

Cook's Note--But this year, I tried a baked corned beef and sauteed cabbage recipe. It's a slight variation from on posted on http://www.simplyrecipes.com/, which did a great job comparing boiling and baked/sauteed. We really liked it, and I think we'll be making a permanent switch. Click here for the baked recipe.