Corned Beef and Cabbage......from Family Circle 3/4/2003 

Makes 8 servings    Prep:  15 minutes    Cook:  3 1/2 hours

25 whole cloves
  1 medium-size onion, halved
  1 lean centercut corned beef
     brisket ( 3 to 4 pounds), trimmed
  1 carrot, peeled
  1 cinnamon stick
  1/2 teaspoon salt
  1 head green cabbage, cut through core into 8 equal wedges
  1 package (1 pound) peeled baby carrots
  1 pound small red potatoes

1.      Stick cloves in onion. Place onion, beef, single 
        carrot and cinnamon in 6 quart pot. Add enough 
        water to cover ingredients. Bring to simmer. 
        Cover; simmer 3 hours.
        
2.      With slotted spoon, remove onion, carrot and 
        cinnamon; discard. Add salt and cabbage to pot. 
        Cook, covered, 15 minutes. Add carrots and 
        potatoes; cook, covered 15 minutes, until carrots
        and potatoes are tender.
        
3.      Remove brisket; slice. Serve with vegetables. 
        Drizle with broth.

Nutrient Value Per Serving:

361 calories, 24 g fat (8 g saturated), 24 g protein, 
14 g carbohydrate,
7 g fiber, 1518 mg sodium, 117 mg cholesterol