Corned Beef and Cabbage

Ingredients

• 1 medium onion, cut into wedges

• 4 large red potatoes, quartered

• 1 pound baby carrots

• 3 cups water

• 3 garlic cloves, minced

• 1 bay leaf

• 2 tablespoons sugar

• 2 tablespoons cider vinegar

• 1/2 teaspoon pepper

• 1 corned beef brisket with spice packet (2-1/2 to 3 pounds), cut in half

• 1 small head cabbage, cut into wedges

Directions

1. Place the onion, potatoes and carrots in a 6- to 7-qt. slow cooker. Combine the water, garlic, bay leaf, sugar, vinegar, pepper and contents of spice packet; pour over vegetables. Top with brisket and cabbage.

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3. Cover and cook on low for 8-9 hours or until meat and vegetables are tender. Discard bay leaf before serving.