Add water to a pot and bring to a boil, while it is heating stir in salt, sugar, saltpeter, cinnamon, pickling spices, bay leaves, juniper berries, and cardamom. Let the water come to a boil and continue to boil for 20 minutes. Remove from the heat and let the brine come down to at least room temperature. Place it in the refrigerator overnight.

Place your brisket into the brine and leave it for ten days. Be sure to rotate it daily.

On the tenth day, remove the brisket from the brine and rinse very well. You can remove even more of the saltiness if you soak it in water overnight.

In a roasting pan, add your corned beef, onions, celery, and carrots, cover at least halfway with water. Cover with foil and cook at 325 degrees for at least 4 hours or until the beef is very tender.

Heat a sauté pan over high heat, add oil to the pan. Once the oil is hot sear the inner sides of the cabbage.

Remove the cabbage from the pan and place in a baking pan.

Add onion to the pan and sauté them until they begin to brown. Add apple cider vinegar, salt and pepper to the onions, and allow the vinegar to reduce by half.

Add the apple cider to the pan and bring it to a boil.

Pour onion and cider mixture over the seared cabbage. Cover with foil and bake at 375 for 30 minutes or until the cabbage is tender.

Mix all ingredients, except butter, in a baking pan, covered, and roast for one hour at 375 or until all ingredients are fork tender. Add butter bake, uncovered, for an additional 5 minutes.