When cabbage is marked down to around 49 cents a pound, I take advantage of it so I can make this and several other recipes.

Crockpot Corned Beef and Cabbage

Ingredients:
1 corned beef brisket, about 3-4 pounds 
4 to 6 medium potatoes, peeled and cut into thick slices 
4 medium carrots, sliced 
1 medium onion, quartered 
2 cloves garlic, minced
1 cabbage, about 2 lbs. (sliced into 8 wedges)
2 Tbsp. Apple Cider Vinegar
2 Tbsp. sugar (white or brown) 
1/2 teaspoon black pepper 
salt to taste (optional)
1 1/2 cups broth or water

Directions:
Thoroughly wash corned beef. Lightly butter or spray a 5 to 6-quart crockpot. Layer potato slices over the bottom with carrots, onion, and garlic. Add sugar and vinegar. If you have the seasoning packet that came with your corned beef, open it and sprinkle it on top of the veggies too. Add water. Place corned beef on vegetables. Arrange cabbage slices around and on top of the meat. Sprinkle with the salt and pepper. Cover and cook on LOW setting for 7 to 8 hours, until meat and vegetables are tender.
Remove meat to a platter; cover with foil and rest for 10 to 15 minutes before slicing.
Serves 8

* We eat a spicy brown mustard sauce with our corned beef.

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