Ingredients:

  • 2 lb green cabbage, cored and cut into 8 wedges
  • 2 tbsp unsalted butter
  • 1/2 tsp black pepper
  • 1/4 cup fresh parsley, chopped
  • 4 cups corned beef cooking liquid
  • 1 tbsp apple cider vinegar

Instructions:

  1. Core the cabbage by cutting a deep 'X' into the bottom and slice the head into 8 uniform wedges, keeping the core intact.
  2. Bring the corned beef brine and apple cider vinegar to a rolling boil in a large stock pot.
  3. Gently slide the cabbage wedges into the liquid, reduce heat to medium, and simmer uncovered for 8–12 minutes until the thickest part of the wedge is translucent and yields to a fork.
  4. Use a slotted spoon to transfer the cabbage wedges to a platter.
  5. While the cabbage is steaming hot, dot each wedge with butter and sprinkle with black pepper.
  6. Garnish with chopped fresh parsley before serving.