Melt the butter in the same pot. Add the garlic cloves, onions and cabbage, pepper and bay leaves. Add 1 cup water, and a sprinkling of salt and pepper, to taste. Cover and simmer for 15-20 minutes.

Crumble the bacon (or use scissors, if needed). Sprinkle the bacon over the cabbage. Add large chunks of the corned beef and the potatoes. Add the carrots about 30 minutes before serving time.

Simmer, covered, until the meat is tender as you like and the cabbage is still bright in color with a little texture and crunch left and the potatoes are fork-tender.

Yield: 4 servings.