Cp corned beef and cabbage
8 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 4 | mediums | Carrots; cut in 2\" pieces |
| 4 | pounds | Corned beef |
| 4 | mediums | Onions; quartered |
| 4 | mediums | Potatoes; quartered |
| 1 | medium | Head of cabbage; cut in small wedges |
| 2 | cups | Water |
Directions
Source Leisure Living Guide To Slow Cooking (1977) Place in crockpot in order given. Cover and cook on low 10-12 hours, or high 5-6 hours. To make sure cabbage wedges are well moistened uncover after 5-6 hours on low or 2-3 hours on high, and push cabbage down into liquid. Cover and continue cooking.
This fills my 6 quart crockpot. Notes: I also add ½ medium sized rutabaga, also called yellow turnip, cut into 2" pieces. It gives it a nice color presentation, and just a touch of sweetness. I came across this combination in another Corned Beef recipe called New England Boiled Dinner, and liked it.
Posted to TNT Recipes Digest by Goldi <gemini@...> on Mar 14, 1998