3-4 lbs. corned beef brisket (old fashioned cure)
1 (1 lb. 1 oz.) can fruit cocktail
1 c. brown sugar
1 tsp. dry mustard
1/8 tsp. ground cloves
1 med. size head cabbage

Cover corned beef with water; bring to a boil and simmer until tender (about 3 hours). Drain fruit cocktail saving 2 tablespoons syrup. Combine syrup with brown sugar, mustard and cloves. Bring to boil. Remove meat from kettle to baking pan; save cooking liquid. Spoon fruit cocktail on top of meat, then pour sauce over all.

Bake in 400 degree (hot) oven 20 minutes, basting frequently with sauce. Cut cabbage into wedges. Heat corned beef liquid to boiling. Add cabbage and cook until crisp-tender while meat is baking. Serve meat and sauce on large platter surrounded by cabbage. Makes 6 servings.