Corned Beef and Cabbage

our expectations were exceeded when we made this version of Corned Beef for St.Patty's Day this week! in my usual style, i couldn't follow the directions exactly, so here are my changes:
i boiled the corned beef as explained in the recipe, but only added about 6 cups of water, just enough to cover the brisket.
seriously, the broiling with mustard horseradish crust is what does it! i'm thinking of doing this with a steak sometime - so super easy, and seems so very gourmet!
i cooked the potatoes and thought the lemon/parsley and butter combo went well with the beef.

when it called for adding the cabbage, i skipped this part and just kept dealing with that brisket.
i used a different cabbage recipe, one i have been wanting to try for a long time, from the Black Forest Inn in Minneapolis. this one batch was enough for four families to share:

combine the following ingredients in a large cooking pot (LARGE!) and bring to a boil. mix well and cook approximately 10 minutes:
1 3/4 cups red wine vinegar
3 cups applesauce
5/8 cups sugar (i used brown)
1 1/4 tsp cloves
2 bay leaves
3 tsp black pepper
3 TB salt
1 1/2 cups apple cider

Add 5 lbs sliced red cabbage
3/4 cups diced onions
cook approximately 13 minutes (sounds exact to me). the cabbage should be a little crunchy ans served warm. remove those bay leaves first!
this reheats well, and we have nibbled on the leftovers cold as well as warm.