Easy One Pot Easy Corned Beef Cabbage

1 medium head cabbage, cut into 8 wedges
1 small onion, diced
2 celery stalks, diced small
1 can (14.5 oz) chicken broth
2 to 3 cups shredded corned beef (precooked)
1 can (28 oz size) crushed tomatoes
1/2 Tbsp coarse ground mustard

Get out an oven-proof pot or Dutch oven, spray or coat with cooking oil.

Arrange the cabbage wedges as evenly as possible into the pot, sprinkle the onion and celery evenly over the top of the cabbage, then carefully pour in the chicken broth.

Put pot on medium heat, bring to a boil, then turn heat to low, cover the pot, and simmer slowly for 10 minutes.

Meanwhile, preheat the oven to 350 degrees.

After the cabbage has simmered for 10 minutes, remove from heat, uncover, and add the corned beef over the cabbage, pour the crushed tomatoes over evenly, then spread the mustard evenly over the crushed tomatoes, mixing together slightly.

Cover pot and put in preheated oven and bake for 25 to 30 minutes or until cabbage is tender.  Serves 4 to 6.