1 3 to 4-lb. corned beef brisket
3/4 cups sugar
1/2 teaspoon ginger
1/2 teaspoon cloves
1/2 teaspoon dry mustard
1 tablespoon honey
1 med head white cabbage, grated
1/4 cup butter
2 tablespoon sour cream
dash of salt
1 teaspoon freshly ground pepper
1. Boil beef in water to cover for 2 to 3 hours or until tender. Remove from water; trim off excess fat.
2. Place in roasting pan. Make a paste of sugar, ginger, cloves, mustard and honey; spread over beef.
3. Bake in preheated 325-degree oven for 25 to 30 minutes.
4. Saute cabbage in butter for 2 to 3 minutes or until crisp-tender, stirring constantly. Stir in sour cream; season with salt and pepper.
5. Serve with corned beef.