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I like to use sour kraut with my corn beef. I know that is still cabbage but made differently!

I like this basic recipe here. Still, I want ALL the extras, too. Cabbage, potatos, carrots, celery, wedged onions, parsnips, rutabegas, turnips,... I'll use a tsp or so of pickling spics and some black peppercorns rather than just cloves, a bayleaf or two....

This year, I think I'll remove the roast beef, after cooking, then add the veggies to simmer in the broth according to cooking times. Might even broil the beef, too, while the veggies near finishing.

P.S. What does "tie the beef neatly" mean? Rolled, in cheese cloth?

I use whole onions, we like our onions. I cook with a lots of potatoes and instead of using spices mentioned I use pickling spices.

My husband would take the corned beef out when done and put it in a baking pan or dish, fat side up. He would put it in a pre-heated 325 degrees oven for about 30 min. or so. The fat would render down into the corned beef giving it the most delicious flavor!

The picture shows potatoes but none are in the ingredients. Are they cooked separately? If not how and when?

I always cook the corned beef slowly in my crock pot. Then the liquid is used for the cabbage, potatoes, carrots. Always comes out super delish and tender with wonderful flavors!!

a 12 lb cabbage?

When you say "6 cloves", I'm assuming you're talking about cloves of garlic? If so, interesting way to do it, so that you can remove them at some point.

Thanks for the recipes and all the other good info on this site. I'm planting my peas this weekend! Woo hoo! Garden season begins!