Printable | Taste of Home

Corned Beef and Cabbage

1 medium onion, cut into wedges
4 large red potatoes, quartered
1 pound baby carrots
3 cups water
3 garlic cloves, minced
1 bay leaf
2 tablespoons sugar
2 tablespoons cider vinegar
1/2 teaspoon pepper
1 corned beef brisket with spice packet (2-1/2 to 3 pounds), cut in half
1 small head cabbage, cut into wedges

Place the onion, potatoes and carrots in a 5-qt. slow cooker. Combine

Printed from tasteofhome.com Oct 11, 2008

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Corned Beef and Cabbage cont.

the water, garlic, bay leaf, sugar, vinegar, pepper and contents of
spice packet; pour over vegetables. Top with brisket and cabbage.
Cover and cook on low for 8-9 hours or until meat and vegetables are
tender. Discard bay leaf before serving.

Yield: 6-8 servings.