: CABBAGE. Remove coarse or discolored outer leaves and cut in sixths. Put in a pot with water to cover, seasoned with 2 tspns salt; cover. Bring to a boil and boil rapidly for 10 to 12 minutes, or until just tender but not overcooked or soggy. When ready to serve, remove the beef and discard the broth as it cannot be saved for any other use. Let the beef stand on a hot platter in a warm place for 10 minutes, to firm and settle the meat. This makes it easier to carve. Surround it with the drained vegetables, the potatoes still in their skins. Do not add butter. The vegetables are better plain. Slice only as much meat as you need, keeping the rest in one piece for future use. (Corned beef hash, or cold corned beef sandwiches). Serve with a variety of mustards, horseradish, and, if you have any, good homemade pickles.