You are here: Home » Recipes » Cabbage and Corned Beef with Sweet Tangy Glaze Cabbage and Corned Beef with Sweet Tangy Glaze Recipe by American Profile Yield 8 servings PrintEmail "My family loves this recipe anytime, but it's a requirement for St. Patrick's Day." Ingredients 1 (4-pound) corned beef brisket2/3 cup packed dark brown sugar2 tablespoons prepared mustard2 tablespoons ketchup2 heads green cabbage (about 3 pounds), cored and coarsely sliced1/4 cup vegetable oil3/4 teaspoon sugar1 1/2 teaspoons salt Instructions Bring 12 cups water to a boil in an 8-quart stockpot. Add the corned beef, return to a boil, and cook according to package directions. Remove the corned beef to a cutting board and cool for about 10 minutes. Slice thinly against the grain and arrange on an open roasting pan or broiler pan, overlapping slices slightly. Preheat the oven to 350 degrees F. Combine the brown sugar, mustard, and ketchup in a small bowl; mix well. Spread evenly on top and between the corned beef slices. Bake, uncovered, 20 minutes or until the glaze is browned. Heat the oil in the stockpot over medium-high heat. Add the cabbage, sugar, and salt. Cook until tender-crisp, 10 to 12 minutes, stirring frequently with a long-handled spoon. Arrange the cabbage on a serving platter. Top with the corned beef. Recipe by Barbara Coffelt, Estill Springs, Tenn.