2 parsnips, peeled and cut into 2-inch pieces

8 to 10 small unpeeled white or red potatoes

2 tablespoons finely chopped Italian parsley

1. Place the corned beef, along with the pickling spices, in a pot and cover with cold water. Bring to a boil and then reduce the heat to a low simmer and cook for about four hours or until fork tender. (Think about one hour for each pound.) Remove from the pot, drain and place on a baking sheet. Reserve the broth.

2. Meanwhile, heat the oil and butter in a large skillet on medium heat. Add the leeks and saute about 7 to 10 minutes, or until nicely softened and lightly browned. Add the cabbage and toss with the leeks, cover and cook for about 10 more minutes or until starting to soften.

3. Remove the cover, turn up the heat to medium-high and continue cooking until the cabbage is wilted and beginning to caramelize. Add salt and pepper, about 1/2 cup of the corned beef broth and cook until the cabbage is moist but no liquid remains. Season to taste. Reserve.

4. Preheat the oven to 375 F. Make the glaze: Combine the glaze ingredients in a small bowl and spoon evenly over the cooked corned beef. Bake until the glaze is bubbling and brown, about 20 minutes. Place on a carving board; let rest 10 minutes. Slice the corned beef across the grain into 1/4-inch slices.

5. While the corned beef is in the oven, add the vegetables to the broth and bring to a boil on heat; reduce the heat to medium and simmer for about 15 minutes or until the vegetables are tender when pierced with a fork.

6. To serve: Spoon the braised cabbage on a rectangular platter. Arrange the drained vegetables around the side. Arrange the corned beef slices on top of the cabbage. Spoon a bit of the broth on top, garnish with parsley and serve immediately. (You can also serve on individual plates.)

Advance Prep: This can be made through Step 3 up to six hours ahead. Cover and refrigerate the corned beef until continuing. Cover the cabbage and gently reheat just before serving. Remember to reserve the broth.

(Diane Rossen Worthington is an authority on new American cooking. She is the author of 18 cookbooks, including "Seriously Simple Parties," and a James Beard Award-winning radio show host. You can contact her at www.seriouslysimple.com.)