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PLACE meat in large saucepan; top with onions, garlic and bay leaves. Add enough water to cover all ingredients; cover with lid. Bring to boil; simmer on medium-low heat 1 hour. Drain, reserving meat in pan. Remove and discard bay leaves.
ADD enough fresh water to saucepan to cover meat; cover with lid. Bring to boil; simmer on medium-low heat 2 to 3 hours or until meat is tender.
HEAT oven to 350ºF. Remove meat from pan, reserving liquid in pan; place meat in shallow baking pan. Mix syrup, mustard and horseradish; spoon half over meat. Reserve remaining syrup mixture for brushing onto cooked meat.
BAKE 20 min., brushing frequently with remaining syrup mixture. Meanwhile, add cabbage to reserved liquid in saucepan; cook 8 to 10 min. or until tender.
PLACE meat on platter; drizzle with pan drippings. Serve with cabbage.