This was dinner last night, moments before it was consumed.  Donna said, “This is the best cabbage I’ve ever had,” and, back at the stove, looking for thirds on the corned beef, “This is all you made?” All in all, a success.  I’ve used this particular preparation several times and it can’t be beat, a really smart strategy for cooking and serving and making use of all the flavors and juices and soft textures. First cook your corned beef (simmered for a few hours, braised, wrapped in foil with sliced onions for 4 hours at 250—how I did it—or even cooked sous vide). Only way not to cook this is slow roasting (a perfectly fine strategy but won’t give you the liquid you need to finish the cabbage here). To complete the meal.  Saute 4 Read On »