Corned Beef and Cabbage- St Patrick's Day recipe

Corned Beef and Cabbage was a traditional dish served for Easter Sunday dinner in rural Ireland. Corned beef is rich in Vitamin B-12, and Iron. Cabbage is rich in vitamin A, B, C, and E, it's also low in calories.One cup of cabbage has about 15 calories. You will need a Pressure Cooker to prepare this recipe. This cooking utensil will allow you to make a variety of recipes easily.

Ingredients:

• 4 Pounds of corned beef brisket
• 3 Tablespoons pickling spice
• 3/4 Cup sour cream
• 2 Cups water
• 2 Tablespoons horseradish
• 6 small red potatoes (2 Lbs.)
• 1 head cabbage, divided in 6 wedges

Preparation:

Combine corned beef, pickling spice, and water in a 6-quart pressure cooker.

Cover with lid, and seal securely; place pressure control over vent tube. Cook on high heat until the pressure control rocks back and forth quickly. Reduce heat until the pressure control rocks occasionally. Cook for 50 minutes.

Remove from heat, run cold water over cooker to reduce pressure. Carefully remove lid. Remove corned beef and wrap in aluminum foil to keep warm, set aside.

Add red potatoes and cabbage to pressure cooker. Cook as previously directed for a total of 5 minutes.

On a serving dish, arrange the potatoes and cabbage around corned beef.

In a bowl mix sour cream and horseradish. Serve as a garnish with the corned beef, cabbage and potatoes.
Serves 6.