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Cabbage with Corned Beef

Cut the cabbage, if large, into quarters, and soak it one hour in cold water. Add it to the boiling corned beef one and one-quarter hour before serving time, and let both boil very slowly. When tender, lift out the cabbage with a skimmer into a colander, to drain; remove the stump of the cabbage, and with a knife slightly chop the leaves. Add pepper, and salt also if the beef is not too salt. Press out all the water possible from the cabbage, and serve in a warm dish or around the corned beef, as may be desired.