1 (3 to 3 1/2 lb.) corned beef brisket
4 c. water
1 med. onion, thinly sliced
2 cloves garlic, minced
2 bay leaves

In 3 quart casserole, place brisket with water. Slice onion over brisket and add garlic and bay leaves. Microwave at high 25 minutes. Turn brisket over. Microwave at medium 60-70 minutes longer turning brisket over after 30 minutes. Let stand, covered, 15 minutes before serving.

Keep broth from corned beef. Into broth put: 4 med. carrots, cut lengthwise 1 med. head cabbage, cut in 6 wedges

Add potatoes and carrots to broth. Arrange cabbage in a pinwheel on top; cover.

Microwave at high 25-30 minutes, rearranging after 15 minutes, until vegetables are tender. Discard bay leaves. Serve with thinly sliced corned beef.