Joe, my question came from the other direction. I wasn't worried about the cabbage undercooking, just the part of Carl's recipe that implied two hours might not be enough, as I couldn't understand under what circumstance that could be the case. How long one cooks them is just a preference thing. When I do corned beef and cabbage, I add the vegetables near the end of cooking--the cabbage is my idea of 'done' in 15-20 minutes, even in large wedges. Carrots will get 20-25 minutes. Potatoes, I don't even do potatoes in the broth anymore. I've taken to preferring to have something on the plate that DIDN'T cook in the broth for flavor and texture contrast. So I flip back and forth between oven roasting the potatoes or serving a bulgur wheat pilaf instead. And every plate is garnished with bright green grilled scallions.
Say, aren't you involved with the IWFS?
My wine shopping and I have never had a problem. Just a perpetual race between the bankruptcy court and Hell.--Rogov