1. Preheat oven to 300. Line a 9 x 13 roasting pan with foil, leaving enough extending over the sides to cover and seal in the roast. 2. Rinse the brisket and pat dry. Rub with pickling spice and place in the prepared roasting pan. Arrange celery, orange and onion slices on and around the roast. pour in 1/2 cup of water and wrap foil up around and over the roast tightly, making sure the ends are sealed. 3. Bake for about 4 hours or until meat is tender. 4. About 45 minutes before time is up on the roast, heat 3 tablespoons margarine and 1/4 cup of water in large pot. Add cabbage and apples, cover and simmer over low heat for about 30 minutes. 5. Occasionally shake the pot so that nothing sticks to the bottom. 6. Serve with remaining margarine and sliced corned beef. ---------------------------------------------------------------------------
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