Crock Pot Corned Beef and Cabbage

Another oldie but goodie from my mom's 70's vintage Crock Pot cook booklet. I don't make this much any more since DH doesn't like cabbage, but this is a great simple recipe! Number of servings is a guess!

• Ready In: 10 hrs 10 mins
• Serves: 8-10

Ingredients

• 3  carrots, cut in 3-inch pieces
• 3 -4  lbs corned beef brisket
• 2 -3  medium onions, quartered
• 3⁄4-1 1⁄4 cup water
• 1⁄2 small head of cabbage, cut in wedges

Directions

1. Put all ingredients except cabbage wedges in Crock Pot in order listed.
2. Cover and cook on Low 10-12 hours or High 5-6 hours.
3. Add cabbage wedges to liquid, pushing down to moisten, after 6 hours on Low or 3 hours on High.
4. Note: Vegetables may be varied, or omitted for plain corned beef.
5. Note: To prepare more cabbage than Crock Pot will hold with large brisket, cook it separately in skillet. Remove 1 cup of broth from Crock Pot during last hour of cooking. Pour over cabbage wedges in skillet. Cover and cook slowly for 20-30 minutes.