Corned Beef and Red Cabbage. In a large, covered saucepan, saute onion in butter until softened. Stir in cabbage and cook for a few minutes. Layer apple slices on top of cabbage.
Coat beef all over with salt and pepper and place in a large stockpot; pour enough water into pot to cover beef. Add seasonings and bay leaves, and stir to coat meat; set pot over high heat. Add potatoes, carrots, and cabbage and increase heat to medium-high; return to a boil. You can have Corned Beef and Red Cabbage using 0 ingredients and 0 steps. Here is how you achieve that.
Ingredients of Corned Beef and Red Cabbage
Transfer the corned beef to a cutting board and spread the mustard on top. Add potatoes and carrots; return to a boil. Pour beer over brisket; sprinkle over spices from the packet and cover. It will be easy to remove after it is cooked.
Corned Beef and Red Cabbage step by step
Toast the whole spices except for the bay leaves and red pepper flakes until fragrant. It will be just enough time to wake up the flavors. They will burn quickly, so not too long. Cut the small red potatoes in half, peel the carrots and cut them in half, and cut the cabbage in quarters. Now add them to the pot.