Slow Cooker Corned Beef and Cabbage

• servings: 4 servings
• active time: 15 minutes
• total time: 8 hours 15 minutes

Ingredients

2 large carrots, peeled

1 yellow onion, peeled

6 sprigs fresh thyme

1 (3- to 4-lb.) package corned beef brisket, with seasoning packet

1/2 head savoy cabbage

1 lb. small red-skinned potatoes

1/2 c. grainy mustard

2 tbsp. honey

Directions

For the corned beef and cabbage: Cut the carrots into 3-inch long pieces. Cut the onion in half, leaving the root end intact. Cut each half into 3 wedges (6 total). Place the carrots, onion, and thyme in the bottom of a 6- to 8-quart slow cooker.

Place the corned beef, fat-cap side up, over top of the carrots and onions in the slow cooker. Cover with 1 quart of water and sprinkle with the seasoning packet. Cover and cook on high for 5 hours.

For the honey mustard: In a small bowl, mix together the mustard and honey.

Cut the cabbage into 4 wedges, leaving the core intact. Place the potatoes in the slow cooker around the sides of the corned beef and place the cabbage over top. Cover and cook on high until the corned beef is tender and the cabbage and potatoes are soft, about 2 hours more.

Slice the corned beef and serve with the vegetables and honey mustard.

Nutrition

• Calories: 1272
• Total Fat: 89 g
• Saturated Fat: 36 g
• Trans Fat: 0 g
• Cholesterol: 373 mg
• Sodium: 614 mg
• Total Carbohydrate: 33 g
• Dietary Fiber: 7 g
• Total Sugars: 13 g
• Protein: 76 g