Slow Cooker Corned Beef & Cabbage
This is a classic meal to prepare for St. Patrick's Day, but sometimes it's hard to make it fit an anti-inflammatory lifestyle. Try this slow cooker recipe -- fill the stoneware and walk away. You'll love the aromas in your house and enjoy the flavors when it's time for dinner!
Equipment
- Slow Cooker or Crock-Pot
Ingredients
- 6-8 carrots chopped
- 2-3 lbs corned beef brisket
- 2 onions quartered
- 1 cup water
- 1 head cabbage cut into wedges
Instructions
- Place carrots in the Crock-Pot or Slow Cooker. Add corned beef, fat side up, with included spice pack. Top with onions and water.
- Cover and cook on Low 6-8 hours or on High for 3-5 hours.
- Add cabbage wedges to liquid, pushing down to moisten. Turn to High and continue to cook until cabbage wedges are softened to your liking.