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1- 3 to 4 lb beef brisket
3/4 c sugar
1/2 tsp ginger
1/2 tsp cloves
1/2 tsp dry mustard
1 tbsp honey
1 med head white cabbage, grated
1/4 c butter
2 tbsp sour cream
Dash salt
1 tsp freshly ground pepper

Boil beef in water to cover to 2 to 3 hours or until tender. Remove from water; trim off excess fat. Place in roasting pan. Make a paste of sugar, ginger, cloves, mustard, and honey; spread over beef. Bake in preheated 325 degree oven for 25 to 30 minutes. Saute cabbage in butter for 2 to 3 minutes or until crisp-tender, stirring constantly. Stir in sour cream; season with salt and pepper. Serve with corned beef. Yield: 6 servings.