Title: Corned Beef and Cabbage
Categories: Beef, Crockpot
Yield: 6 Servings

3 1/2 Corned beef brisket
1 md Onion; slice
1/2 ts Celery seed
1/2 ts Mustard seed
1 Garlic clove; mince
1 Bay leaf
Water
1 sm Cabbage head; cut wedges

Recipe by: Freddie Johnson
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. During last hour of cooking, add cabbage
wedges and continue cooking @ setting #3, (low). Discard cooking liquid &
spices.
**Note: At the end of meat cooking, strain 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. Source: West Bend Slow Cooking for
Fast Meals cookbook.
Posted to Bakery-Shoppe Digest V1 #480 by angstrom@juno.com (Angela L
Gilliland) on Dec 31, 1997