This is what we always had on St. Patrick’s Day (with green milk).
Put the corned beef in a Dutch oven (6 qt. pot), cover with water, add the seasoning packet, and boil per package instructions. One hour before the end of the suggested cooking time, cut up potatoes and carrots into 1” chunks, and put into the pot. Cut cabbage into wedges (after coring), and put into pot on top of everything else. Make sure to add enough water to barely cover the vegetables. When done, remove contents of pot with slotted spoon onto platter.
Serve with green applesauce!