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Corned Beef and Cabbage


4 cups hot water
2 Tablespoons cider vinegar
2 Tablespoons sugar
½ teaspoon freshly ground black pepper
2 medium onions, cut into wedges
1 3-pound corned beef round or brisket packaged with spices
8 small white potatoes, scrubbed and cut into quarters
1 small head of green cabbage (about 1½ pounds), cored and cut into 10 wedges

In a 6-quart electric slow cooker, combine the water, vinegar, sugar, pepper, and onions, mixing well. Place the corned beef in the mixture. Scatter the potatoes over the top and along the sides.

Cover and cook on the high heat setting 4 hours. Remove the lid and scatter the cabbage wedges over the top. Cover and continue cooking on high 3 to 4 hours longer, or until the beef is tender. To serve, carve the beef into slices and serve with the cabbage and potatoes, with some of the cooking liquid spooned on top of the beef to keep it moist.

Makes 8 servings.