1 corned beef brisket
water (enough to cover)

PASTE:

6 oz. brown sugar
1/2 tsp. ginger
1/2 tsp. cloves
1/2 tsp. dry mustard
1 tbsp. honey

CABBAGE:

1 head cabbage
1/4 cup (1/2 stick) butter
salt and pepper, to taste
2 tbsp. dairy sour cream

Wash brisket and place in stockpot. Cover meat with water and bring to boil. Reduce heat and simmer for 2 to 3 hours.

Preheat oven to 400°F. Mix paste of brown sugar, seasonings and honey and spread over beef in roasting pan.

Bake at 400°F for 15 to 20 minutes.

Slice and chop cabbage. Cook quickly in 1/4 cup butter (in wok or frying pan) for 2 minutes (just until cabbage is heated thru). Add salt and pepper and stir in dairy sour cream.

Serve and enjoy.

Submitted by: Ted