Slow Cooker Corned Beef and Cabbage

This St. Patrick's Day we enjoyed a traditional dinner of Corned Beef & Cabbage. This is such a great dish, and like Turkey, it doesn't have to be only enjoyed one day out of the year. With a mere 15 minutes of prep, this Irish favorite couldn't be easier!
It does take a while in the slow cooker. I actually started this around 3:30 AM so it would ready in time for dinner! You will also need a slow cooker of at least 5 quarts or larger.

INGREDIENTS

Dinner
2	lb. small red potatoes
1 1/2	cups fresh baby carrots
1	medium onion, cut into 8 wedges
1	(2 to 2 1/2-lb.) corned beef brisket with seasoning packet
2	cups apple juice
	Water
8	thin wedges cabbage

Place potatoes, carrots and onion in 5 to 6 1/2-quart slow cooker. Top with corned beef brisket; sprinkle with contents of seasoning packet. Add apple juice and enough water to just cover brisket.

Cover; cook on low setting for 10 to 12 hours. Low setting is recommended, but if you're really pressed for time, I supposed you could cook this on HIGH for about 6 to 7 Hours.

About 40 minutes before serving, remove beef from slow cooker; place on serving platter and cover to keep warm. Add cabbage wedges to vegetables and broth in slow cooker. Increase heat setting to high; cover and cook an additional 30 to 35 minutes or until cabbage is crisp-tender.

Meanwhile, in small bowl, combine all horseradish sauce ingredients; mix well.

Horseradish Sauce
1/2	cup sour cream
1/4	cup mayonnaise
2	tablespoons prepared horseradish
2	teaspoons Dijon mustard

To serve, cut corned beef across grain into thin slices. With slotted spoon, remove vegetables from slow cooker. Serve corned beef and vegetables with sauce.





For dessert, I had a box of Martha Stewart Pumpkin Spice Cake Mix, from Macy's, that I needed to use as it was approaching it's expiration date.
This was just a simple cake mix that was baked in a 9 x 13 baking dish and frosted with a delicious Honey-Cinnamon Frosting!