Corned Beef and Cabbage
3 carrots, cut in 3" pieces
3/4 lb of corned beef brisket
2-3 medium onions, quartered
3/4 - 1 1/4 cups of water
half a small head of cabbage, cut in wedges
1. Layer all ingredients except cabbage in crock
2. Cover. Cook on low 8-10 hours, high 5-6 hours
3. Add cabbage wedges to liquid, pushing down to moisten. Turn to high, cook an additional 2-3 hours.
Note:
To cook more cabbage than crock will hold, cook separately in skillet. Remove 1 cup broth from crock during last hour of cooking. Pour over cabbage wedges in skillet. Cover and cook slowly for 20-30 minutes.
Variations:
1. Add 4 medium potatoes, halved, with the onions.
2. Top individual servings with mixture of sour cream and horseradish.
From Fix-it and Forget-it Cookbook
