Baked Corned Beef and Sauteed Cabbage

Submitted by Stacey Hutchings

Baked Corned Beef

Corned beef (in package)

10 whole cloves

Mustard Topping:

1/4 Cup Dijon mustard

2 TB yellow mustard

2 TB honey

Pepper

2 TB brown sugar

Preheat oven to 300 degrees. Drain the corned beef from the package and discard the spice packet. Line a 9 x 13 baking pan with foil. Put in the corned beef, fat side up. Poke cloves into the top of the meat--I needed to pierce it with a sharp knife first, then the cloves would go in. Spread half of the mustard topping on top of the meat. Sprinkle brown sugar over the top.

Take another piece of foil and tent it over the top and seal the sides. Try to leave space between the top of the meat and the foil. Bake 1 hour per pound of meat.

Remove from oven and move oven rack up and turn to Broil. Take off the top piece of foil (or just tear it off) and spread the rest of the mustard (or however much you want) on top. Broil for 2-3 minutes, until the top is bubbly and lightly browned. Rest 10 minutes. Serve immediately.

Sauteed Cabbage

1 TB olive oil
1 TB butter
1/2 Vidalia onion, chopped
1 garlic clove, minced
1/2 head cabbage, thinly sliced, then chopped into bite-size pieces
Salt

In a large saute pan, on medium high heat, heat the oil and butter and cook the onions for about 5 minutes(don't let it brown). Add the garlic and cook 1 minute. Add a third of the cabbage, sprinkle with salt, mix well. When the cabbage begins to brown, add another third of the cabbage, sprinkle with salt, mix well. When it again begins to brown, add the last batch of cabbage, sprinkle with salt, let it brown a little, and then you're good to go. Add more olive oil it if things get sticky.