1/7 Photos of Corned Beef and Cabbage Dinner for the Slow Cooker
13 hrs 15 mins
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- 2 lbs small red potatoes
- 1 1/2 cups fresh baby carrots
- 1 medium onion, cut into 8 wedges
- 1 (2 -2 1/2 lb) corned beef brisket, with seasonings packet
- 2 cups apple juice
- 8 pieces cabbage, thin wedges
- 1Place potatoes, carrots and onion in 5 to 6-1/2 quart slow cooker. Top with corned beef brisket; sprinkle with contents of seasoning packet. Add apple juice and enough water to just cover brisket.
- 2Cover; cook on Low setting 10 to 12 hours.
- 3About 40 minutes before serving, remove beef from slow cooker; place on serving platter and cover to keep warm.
- 4Add cabbage wedges to vegetables and broth in slow cooker. Increase heat setting to High; cover and cook 30 to 35 minutes longer or until cabbage is crisp-tender.
- 5Meanwhile, in small bowl, combine all horseradish sauce ingredients; mix well.
- 6To serve, cut corned beef across grain into thin slices. With slotted spoon, remove vegetables from slow cooker.
- 7Serve corned beef and vegetables with sauce.
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Nutritional Facts for Corned Beef and Cabbage Dinner for the Slow Cooker
Serving Size: 1 (347 g)
Servings Per Recipe: 8
- Amount Per Serving
- % Daily Value
- Calories 474.9
- Calories from Fat 245
- Total Fat 27.2 g
- Saturated Fat 9.2 g
- Cholesterol 120.4 mg
- Sodium 1440.1 mg
- Total Carbohydrate 33.2 g
- Dietary Fiber 3.7 g
- Sugars 9.7 g
- Protein 23.8 g
The following items or measurements are not included: