4 lbs. corned beef
4 whole cloves
1 (2 1/2 to 3 lb.) head cabbage
8 whole peppercorns
1 onion
2 sprigs parsley
1 c. sour cream
1 tbsp. prepared horseradish

Peel onion and stick with cloves. Put corned beef, onion, parsley and peppercorns in a large pot and cover with water. Cover and simmer, cooking gently for 2 1/2 to 3 hours until tender. Cut cabbage into wedges and core. Add to the pot, cover and skimmer about 30 minutes until cabbage is tender.

Combine sour cream and horseradish. Serve the meat and cabbage with some of the broth ladled over all, and the horseradish sauce on the side.