BOILED VEGETABLES

Although many people cook their vegetables in the same pan as the brisket (see my recipe here), I prefer to cook them separately and use the stock later for soup. Start preparing the vegetables halfway through the cooking time of the beef, so that they are both done at the same time.

If you object to the odors from cooking cabbage, add a few celery stalks or tops to the pot.

            1 medium head cabbage, cut in half
            6 small potatoes, scrubbed, with skins on
            1 small rutabaga, peeled
            3 large carrots, peeled and cut in half
            3 medium onions, peeled and cut in half
            2 bay leaves
            1 teaspoon caraway seeds
            1 teaspoon peppercorns
            Salt, if desired

Serves 6 to 8.

Clean and prepare the vegetables and put them in a large pan. Cover with water. Add the bay leaves, caraway seeds, peppercorns, and salt if desired. Cover the pan and bring to a boil; reduce to a simmer and cook about 30 minutes.

Check the vegetables to see if they are done, and cook a few minutes longer if needed. Drain the vegetables and reserve the stock for later use. Cut the cabbage halves into 3 pieces each. Arrange the vegetables, as suggested in the preceding recipe, on opposite ends of the serving platter around the corned beef.