"Food is an important part of a balanced diet."--Fran Lebowitz

Slow-Cooker Corned Beef and Cabbage Recipe

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This recipe for Slow-Cooker Corned Beef and Cabbage, by , is from Aelred and Rita Wagner Family Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Wil Wagner
Added: Wednesday, May 31, 2006

Category:
Category:

Ingredients:  
Ingredients:  
4 cups hot water
2 tablespoons cider vinegar
2 tablespoons sugar
1/2 teaspoon freshly ground pepper
1 large or 2 medium onions, cut into wedges
1 3 pound corned beef round or brisket, packaged with spices
8 small white or yellow potatoes, scrubbed and cut into quarters
1 head of green cabbage (about 1-1/2 pounds) cored and cut into 10 wedges

Directions:
Directions:
In a 6 quart electric slow cooker, combine the water, vinegar, sugar, pepper and onions, mixing well. Place the corned beef in the mixture. Scatter the potatoes over the top and along the sides.
Cover and cook on the High heat setting 4 hours. Remove the lid and scatter the cabbage wedges over the top. Cover and continue cooking on High 3 to 4 hours longer, or until the beef is tender. To serve carve the beef into slices and serve with the cabbage and potatoes, with some of the cooking liquid spooned on top of the beef to keep it moist.

Number Of Servings:
Number Of Servings:
6 to 8
Preparation Time:
Preparation Time:
8 hours
Personal Notes:
Personal Notes:
If veggies are not tender, cook a little longer.

 

 

 

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