2 lb. head of cabbage (or 2 bags shredded cabbage)
1 large onion
1/4 cup plus 1 tablespoon Kinloch Pecan Oil
1/4 teaspoon salt (generous and to your taste)
1/4 teaspoon pepper
1/8 cup water
Place beef in a large pot and cover with cold water a couple inches higher than the meat. Add seasoning packet to the water, cover it and bring to boiling.
When the water boils, turn heat to simmer and cook the meat covered until fork tender, 2.5 to 3 hours.
While cooking the meat, rinse the cabbage and pat dry, removing a few of the outer leaves. Cut off the root and slice the cabbage into thin shreds. Slice onion in half, and into thin slices. Place cabbage (bagged or shredded) and onion onto a large foil lined baking sheet.
Pour pecan oil over the cabbage and sprinkle with salt and pepper. Toss to coat.
Roast in a 450 degree oven for 30-35 minutes and stir halfway through.
When it is tender, transfer the beef to a platter. Let the corned beef cool off at room temperature for 20-30 minutes before slicing it thinly and diagonally against the grain. Serve with cabbage.