Title: Corned Beef and Cabbage C/p
Categories: Crockpot, Beef, Vegetables
Yield: 6 Servings

1 Corned beef brisket; 3-4 lb
1 md Onion; sliced
1/2 ts Celery seed
1/2 ts Mustard seed
1 Clove Garlic; minced
1 Bay leaf
Water
1 sm 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@prodigy.com (MRS LYNN P THOMAS) on
Mar 13, 1998