This recipe was originally posted as part of The Weekend Project. Click here to see the St. Patrick's Day meal.
1 head cabbage, cored and sliced into wedges
2 cups reserved corned beef cooking liquid (Recipe here)
1 tsp. freshly ground black pepper plus more to taste
Kosher salt to taste
• Arrange the cabbage in a large saute pan with a lid. Add the reserved cooking liquid, the pepper and salt to taste.
• Cover and cook over medium-high heat about 12 minutes, until tender. Season to taste with salt and pepper.