Corned Beef and Cabbage - Not Just for St. Patrick's Day

7. Cook the Cabbage

Split the liquid from the roasting pan between two pots, one for a head of cabbage and the other for potatoes. Remove the cabbage core and cut the head into quarters. Separate the leaves when adding to the pot. Make sure at least half of the cabbage is covered with water because it will shrink when it cooks. Season it with one tablespoon each of salt and pepper. Add 1/2 cup butter and cook on medium heat until the cabbage is tender. Drain the water. Scatter the leaves all around the meat in the roasting pan.