Corned Beef and Cabbage

By using a Crock-Pot, this dish basically makes itself! However, if you don't have a Crock-Pot, the dish can be easily made on the stove.

Ingredients

3 carrots, cut into 3-inch pieces
2-3 pound corned beef brisket
2 medium onions, quartered
1 cup water
1/2 small head cabbage, cut in wedges

Instructions

Put all ingredients except cabbage wedges in Crock-Pot in order listed.

Cover; cook on Low 8 to 10 hours (High: 5 to 6 hours).

Add cabbage wedges to liquid, pushing down to moisten; turn to High and cook an additional 2 to 3 hours.

Notes

* Stovetop: Put brisket and water into a large pot and simmer, covered, for 3 hours.

Then, add cabbage wedges, carrots & onions and cook an additional 1/2 hour.* As an alternative, try using 3 lbs of smoked ham instead of 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; cook slowly for 20 to 30 minutes.

EXCHANGES:

Makes 8 servings. Count each serving as 3 proteins (group 6) and 1 restricted vegetable (group 1).