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| Nutrition Facts | ||
|---|---|---|
|
Serving Size 1 (931g) Recipe makes 4 servings |
||
| Calories 1396 | ||
| Calories from Fat 874 | (62%) | |
| Amount Per Serving | %DV | |
| Total Fat 97.1g | 149% | |
| Saturated Fat 32.4g | 161% | |
| Monounsaturated Fat 47.1g | ||
| Polyunsaturated Fat 3.6g | ||
| Trans Fat 0.0g | ||
| Cholesterol 499mg | 166% | |
| Sodium 5828mg | 242% | |
| Potassium 1380mg | 39% | |
| Total Carbohydrate 30.3g | 10% | |
| Dietary Fiber 6.1g | 24% | |
| Sugars 19.9g | ||
| Protein 96.5g | 192% | |
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Crock Pot Corned Beef and Cabbage
By: Miss Annie
Mar 2, 2002
The easy way to cook your St. Patrick's Day dinner.
SERVES 4 -6
Ingredients
- 4 1/2 lbs corned beef brisket
- 2 medium onions, quartered
- 1 head cabbage, cut in small wedges
- 1/2 teaspoon pepper
- 3 tablespoons vinegar
- 3 tablespoons sugar
- 2 cups water
Directions
1
Combine ingredients in crock pot with cabbage on top.2
Cut meat to fit, if necessary.3
Cover and cook on low 10-12 hours; high 6-7 hours or auto 6-8 hours.
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Browse similar recipes by category
- Course > Main Dish > One-Dish Meal
- Main Ingredient > Vegetables
- Main Ingredient > Meat > Beef
- Cuisine > European > Western > Irish
- Preparation > Time to Make
- Preparation > Simple > 3 or Less Steps
- Preparation > Equipment > Crock-Pot
- Occasion > Holiday/Event > Non-Religious > St. Patricks Day
- Occasion > Everyday
Featured Reviews for This Recipe
From: Aly's Mommy
On Apr 16, 2009
Very good recipe!! I added more garlic and used chicken broth, for flavor. I keep telling my hubby, I used to hate cabbage as a child, but I have found recipes that have helped me to love it!!
From: CMarsh6744
On Apr 16, 2009
Thank you Miss Annie. It turned out perfectly! My DH asked for me to add carrots and potatoes as well…..Yummmmm, really wonderful. Also important, it was super easy!
From: MarieAlice
On Jan 29, 2006
This was excellent. I cooked this on Saturday and my husband and I both enjoyed it very much. I did everything exactly as the recipe required with the exception of adding a few extra vegetables for a whole boiled dinner. I added carrots and rutabaga on the bottom, topping with peeled and halved potatoes, sliced cabbage, peeled and halved onions and halved parsnips. Then I nestled the beef in the center and poured the liquid over all. I cooked it on high for about 6 hours and we were delighted with the results! Thanks so much for a great recipe!
From: Robin W
On Jan 13, 2003
Ths corned beef was the best I think I've ever had. It was fall apart tender. I did add 4 small red potatoes quartered and omitted the vinegar (as my DH dislikes it). This is a great hit at our house and will be made lots. Thanks for the recipe.
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