Make this recipe a recipe that people in that category can eat. categories: ['low_carb'], recipe: place the corned beef in a large pot and cover with water. simmer for 1 hour, skimming off any foam that forms on the surface of the water. pour off the water and cover with fresh water. add the onions, cloves, peppercorns, bay leaves, garlic, carrot, and celery. cover and simmer for 3 to 4 hours or until the meat is tender. cut the cabbage into 6 wedges and place on top of the meat. cover and simmer until tender, about 15 minutes. remove the cabbage with a slotted spoon and keep warm. remove the meat from the cooking liquid and let stand on a serving platter for 15 minutes. cut into thin slices across the grain. serve with the cabbage and pass the horseradish sauce at the table.

Target recipe: preheat oven to 350 degrees. cook cabbage in 2 inch of boiling water with 2 teaspoons salt for 7 - 10 minutes or until crisp tender, drain well. combine onion, caraway seed, mustard, 1/2 teaspoon salt, soup and milk. in a greased 2 quart casserole dish, layer cabbage, corn beef and soup mixture, ending with soup. bake for 35 minutes. meanwhile, melt butter in a skillet, stir in croutons. do not brown. remove casserole from oven, arrange croutons in a circle around edge of casserole. cut cheese in diagonal wedges, arrange in center of casserole. bake 10 minutes longer.