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Nutrition Facts
Serving Size 1 (715g) Recipe makes 6 servings
Calories 759
Calories from Fat 390		(51%)
Amount Per Serving		%DV
	Total Fat 43.4g	66%
	Saturated Fat 14.4g	72%
	Monounsaturated Fat 20.9g
	Polyunsaturated Fat 1.7g
	Trans Fat 0.0g
Cholesterol 222mg		74%
Sodium 2950mg		122%
Potassium 1292mg		36%
Total Carbohydrate 45.6g		15%
	Dietary Fiber 6.8g	27%
	Sugars 12.0g
Protein 46.3g		92%
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Meal Planning 12 March 07

Gingernut

Corned Beef and Cabbage (Crock Pot)

Recipe #57299 | ½ day | 15 min prep | add private note

⁽²¹⁾ RATE IT NOW Print Recipe

By: Bev
Mar 27, 2003

Here is an easy way to fix your Corned Beef and Cabbage, in the Crock pot! I found this recipe in The Best Slow Cooker Cookbook Ever

SERVES 6 -8 (change servings and units)

Ingredients

4 cups hot water
2 tablespoons cider vinegar
2 tablespoons sugar
1/2 teaspoon fresh ground pepper
1 large onion, cut into quarters
3 lbs corned beef brisket (with spices)
8 small white potatoes or yellow potatoes, scrubbed and cut into quarters
1 head cabbage, cored and cut into 10 wedges (about 1 1/2 pounds)

Directions

1
Combine the water vinegar, sugar, pepper and onions, in a 6 qt crock pot and mix well.
2
Place corned beef and contents of spice packet in the mixture.
3
Scatter the potatoes over the top and along the sides.
4
Cover and cook on high heat setting 4 hours.
5
Remove the lid and scatter the cabbage wedges over the top.
6
Cover and continue cooking on high 3-4 hours longer, or until beef is tender.
7
To serve, carve the beef into slices against the grain and serve with the cabbage and potatoes, with some of the cooking liquid spooned on top of the beef to keep it moist.

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Featured Reviews for This Recipe

From: VEFAUC

On Sep 10, 2009

This had to be the best tasting & easiest Corned Beef and Cabbage I have had in a long time. I am always looking for those great tasting crock pot meals, and this has made the top of my list! Thank You for your awesome & tasty recipe!!

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From: QueenJellyBean

On Mar 20, 2009

This turned out great! The only change I made was to add the cabbage for only the last two hours. It turned out wonderful and I got rave reviews from the family. The corned beef was tender yet firm. Great recipe!

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From: Cincichic

On Jan 17, 2008

This was easy and delicious. I used 2.5 c water and added 3 cups of brussel sprouts instead of cabbage. I added the sprouts maybe an hour before serving that way they weren't so mushy. It's hard to cut hot beef, so take it out of the cooking liquid and let it rest for about 15 minutes before slicing.

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From: *Parsley*

On Mar 14, 2006

Wonderful and easy! I added some carrots in addition to the other ingredients. This was my first time making corned beef and cabbage (we don't have a single bit of Irish in us , and I was pleased with the results. We all thought it was great, and I'll make it like this again. Thanx for sharing, Bev!