1. Peel and slice the onions and place in a large pot along with the corned beef, bay leaves, coriander seeds and peppercorns. Add enough cold water to cover the meat, and simmer gently, covered, for 3 1/2 hours. If you don’t have that time choose a slow cooker corned beef recipe instead.
2. Cut the cabbage into quarters and remove the core. Add the cabbage and the potatoes to the pot for the last half hour of cooking and simmer until potatoes are fork tender.
3. Slice the corned beef into 1/4-inch-thick slices, reserving half for another meal, and serve with the potatoes and cabbage.
Per serving: 269 calories, 17g fat, 5g saturated fat, 61mg cholesterol, 1385mg sodium, 10g carbohydrate, 2g fiber, 1g sugar, 18g protein