Source: The following recipe from Around The World Low-Fat & No-Fat Meals In Minutes, ©1996 by M.J. Smith, RD, and Michele Gaffney-Rabik, was contributed by Marilyn Helton.

Classic corned beef and cabbage with a homemade horseradish sauce.

Servings

1.5 lb whole lean beef brisket , well trimmed
1 small onions
1 whole cloves
1 bay leaves
0.25 tsp black peppercorns , 5 peppercorns
1 Cabbage, fresh, leaf, medium , cut into 8 wedges
0.5 cup fat free sour cream
0.5 cup light mayonnaise
2 tbsp horseradish sauce
1 tbsp chopped parsley

1 Place trimmed brisket in a large Dutch oven. Cover with cold water. Add onions, cloves, bay leaf, and peppercorns.
2 Bring mixture to a boil, then reduce heat to a simmer for 3 hours. Skim off fat and foam from top of water.
3 Add cabbage wedges during last 10 minutes of cooking time.
4 In a small mixing bowl, combine ingredients for sauce.
5 Use a slotted spoon to remove cabbage wedges. Place them around the edges of a large platter.
6 Slice the brisket, and layer slices of meat down the middle of the platter. Serve horseradish sauce on the side.

Makes 8 Servings (3 ounces meat, 1 cabbage wedge, and 2 Tbsp sauce per serving) Spice up any meal with this simple recipe.