Slow cooker corned beef and cabbage
Throw together this recipe in the slow cooker, and when you get ready to celebrate St. Patrick's Day, it'll be good to go.
Photo: Robin Shreeves - Large, lean cut of brisket (mine was about 2.5 pounds)
- Savoy cabbage, 1 head cut into several pieces
- Potatoes, 6 or 7 large white
- Carrots, 5 or 6 large washed well since you are not peeling (I peeled mine)
- White onions, 2 large or several boiling onions
- 1 teaspoon of onion powder
- 1 teaspoon of garlic powder
- 1 bay leaf, torn
- Salt and pepper to taste
- Cold water
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Put brisket in the bottom of the slow cooker
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Place potatoes, carrots and onions on top of brisket
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Season with onion powder, garlic, bay leaf, salt and pepper
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Pour cold water to just below the top of vegetables
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Cook on low for 8 hours
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Place cabbage on the top of vegetables
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Cook for another 2 hours
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