Corned Beef & Cabbage - Crock Pot Style Recipe
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Category: |
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Ingredients: |
Ingredients: 3 carrots, cut into 3" pieces
3-4 lb. corned beef brisket
2-3 medium onions - quartered
3/4 - 1 1/4 cups water
half a small head of cabbage, cut into wedges
4 medium potatoes, halved - add with onions *(optional)
sour cream and horseradish *(optional)
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Directions: |
Directions:1. Layer all ingredients, (except cabbage) in slow cooker.
2. Cover. Cook on Low 8-10 hours, or on High 5-6 hours.
3. Add cabbage wedges to liquid, pushing down to moisten. Turn on High at cook an additional 2-3
hours.
Note: To cook more cabbage than slow cooker will hold, cook separately in skillet. Remove 1 cup
broth from slow cooker during last hour of cooking. Pour over cabbage wedges in skillet.
Cover and cook slowly for 20-30 minutes.
Variations: 1. Add 4 medium potatoes - halved, with the onions.
2. Top individual servings with mixture of sour cream and horseradish. |
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Rueben Sandwiches |
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Ingredients: |
Ingredients: 1 lb. canned (or) jarred sauerkraut
1 lb. corned beef brisket - sliced
1/4 lb. Swiss cheese - sliced
sliced rye bread (or bread of your choice)
thousand island dressing (or) sandwich spread
1. Drain sauerkraut in sieve, then on paper towels until very dry. Place on bottom of slow cooker.
2. Arrange layer of corned beef slices over sauerkraut and top with slices of Swiss cheese.
3. Cover & cook o low 3-4 hours.
4. Toast bread, Spread generously with sandwich spread or dressing.
5. Spoon ingredients from slow cooker onto toasted bread, maintaining layers of sauerkraut, meat and cheese.
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Directions: |
Directions:
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Number Of
Servings: |
Number Of
Servings:Makes 6-8 Servings |
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