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Cook corned beef per package direction in a large pot. Remove cooked corned beef from water and let cool (reserving the liquid).
Add to this large pot the quartered cabbage, quartered onions, and carrots. Cook until tender, yet firm enough to cut into small pieces later. Drain and let cool.
Place potatoes in another pot with enough water to cover. Bring to a boil and cook for 15 to 20 minutes or until tender, yet firm enough to cut into small pieces later. Drain and let cool.
Cut and chop scallions. Sauté in 2 tablespoons of oil.
Now that all ingredients are cooked and cooled; cut them into bite-size pieces.
In large mixing bowl, combine cabbage and carrot with 1 stick of melted butter and salt and pepper. Add the chopped potatos and scallions.
Spray a 9x13 baking dish with cooking spray. Put the cabbage mixture in dish. Cut 1 stick of butter in small pieces and scattered them on top and sprinkle with parsley. You can add cheddar cheese, if you want.
At room temperature, reheat casserole in a 325º degree oven. I usually look at it after about 45 minutes to see if it is done; I usually let it cook for 1 hour.
Combine the first 4 herbs. Crush in a mortar and pestle, or a spice grinder; or rub between your fingers, if these dried herbs are in large pieces.
Combine remaining 6 herbs and spices and mix until fine and well blended. Put some in a shaker with large holes (holes in a salt shaker may be too small).
Sprinkle on fish, chicken, vegetables, beef or pork. This seasoning is also great on tossed salads, eggs, sandwiches and baked potatoes with yogurt topping. This recipe makes about ¼ cup. It can easily be doubled or tripled.