3 lb. cabbage 3 lb. potatoes 1 lb baby carrots 3 cloves garlic, peeled 1 lb white onions, peeled 1 cup water 1 whole clove (spice) water (amount dictated by size of pressure cooker) 1 bay leaf (optional)
Close cover and cook and 10 lbs pressure for 1 hour. Let pressure drop of own accord. Remove top, add cabbage, chunks of potatoes and remaining ingredients. Simmer just until vegetables are tender. The benefit of this recipe is that the corned beef, cabbage and potatoes all have a long shelf life, up to 1 month. | 
