I looked and said no way when I saw the prices.
Selected a head of cabbage, smoked pork hocks ( price was almost as bad) carrots, potatoes, onions , and plenty of garlic.
Amount of meat , cost more, but the flavor was worth it!
I get Arby's Ruben sandwiches once a week, so it's ok.

I say "stalk" to mean a "rib". A say "bunch" to mean the whole plant. Just my terms and probably what my mom called them
And when I put my cloves of garlic in the brine I don't crush them[/quote]


I also used stalk to mean rib , I had to stop that when I started giving recipes to others

and yes probably something I picked up from my mother.

I like garlic , lots of it so more and crushed to get more out of it.

He said he really meant 4 heads, not cloves.

We usually use corned Canada goose legs and breasts for out St Patty’s day deal. Got a bug going through the family so we put it off. Here’s a pic from last year or year b4. The legs & thighs are my favorite! Can’t wait! Rubens with left overs the next day is the best part!!

I didn't catch that , thanks for pointing it out

now I have to try it with more , I am still going crushed it increases the output of a clove.

Nothing wrong with that.
Good Polish sausage with good garlic, will make your burps taste like garlic for almost a week!
LOL

Trapset those looks fantastic, next fall I'll definitely do some goose. Thanks for sharing that

Please tell me how long you cook it after brining and at what temp.

I cook ours slow and wet, add meat and water to covered roaster or covered foil pan. Cook at 250 all day, check water level every few hours. After a couple hours I add the cabbage. Not a big deal to add cabbage at beginning of your not going to be home.

Except your cabbage will be cabbage mush.

Yeah, pretty soft when you do it that way. But if you’re not going to be home it’s best option imo. You can add cabbage when ya get home from work, but you will not be eating till after 9.

My wife makes Cornbeef & Cabbage every St.
Patrick's Day.

When we were getting a lot of geese I made goose breast pastrami, man it's good...all the guys that said they hated goose were begging for it...

just simply cured than smoked with pastrami spices....

I believe you shared the recipe for this. It’s very easy and so good. A real hit .