2 lb. well trimmed corned beef boneless brisket or round
1 sm. onion, cut into fourths
1 clove garlic, crushed
1 sm. head green cabbage, cut into 6 wedges

Pour enough cold water on corned beef in 5 quart Dutch oven just to cover. Add onion and garlic. Heat to boiling; reduce heat. Cover and simmer until beef is tender, about 2 hours.

Remove beef to warm platter; keep warm. Skim fat from broth. Add cabbage. Heat to boiling; reduce heat. Simmer uncovered 15 minutes.