Corned beef and cabbage c/p

Yield: 6 Servings

Measure Ingredient
1 Corned beef brisket; 3-4 lb
1 medium Onion; sliced
½ teaspoon Celery seed
½ teaspoon Mustard seed
1 Clove Garlic; minced
1 Bay leaf
1 small Cabbage head; cut into wedges

1) Place meat, with liquid & spices from package in slow cooking pot. Add onion, celery seed, mustard seed, garlic & bay leaf. Add just enough water to cover meat, about 4 cups. Cover & cook at Setting #3 (low) for 7-9 hours or until meat is fork tender.

2) During last hour of cooking, add cabbage wedges and continue cooking @ setting #3, (low). Discard cooking liquid & spices.

**NOTE: This is really good. I did something different. At the end of meat cooking, I strained the liquid, put it in a pot on the stove and put the wedged cabbage in, at a simmer to cook. I just kept the meat warm until serving time. FJ.

Source: West Bend Slow Cooking for Fast Meals cookbook.

Recipe by: Freddie Johnson MDTF77A Posted to TNT Recipes Digest by WWGQ25C@... (MRS LYNN P THOMAS) on Mar 13, 1998

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