CORNED BEEF AND CABBAGE (Classic Irish favorite can be done in ONE step!)


  • 3 carrots, cut in 3-inch ¾ to 1 ¼ cups water
  • pieces ½ small head cabbage, cut in wedges
  • 3 to 4 pound corned beef brisket
  • 2 to 3 medium onions, quartered


Put all ingredients except cabbage wedges in CROCK-POT in order listed. Cover and cook on Low 10 to 12 hours. (High: 5 to 6 hours). Add cabbage wedges to liquid, pushing down to moisten, after 6 hours on Low (or 3 hours on High).

NOTE: Vegetables may be varied, or omitted for plain corned beef.

CABBAGE: 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 to 30 minutes.