Slow-Cooked Corned Beef and Cabbage Dinner With a mere 15-minute prep time, this Irish favorite couldn't be easier! Share this recipe on Facebook and Twitter. See "Share" links above.

	RECIPE RATING - 1 REVIEWS Taste: 10 Easy to Prepare: 10 Kid Appeal: 8 Overall: 10

Ingredients

Dinner:

2 lb. small Green Giant® Fresh red potatoes
1 1/2 cups Green Giant® Fresh baby carrots
1 medium Green Giant® Fresh 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 Green Giant® Fresh cabbage

Horseradish Sauce:

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

Preparation Directions

1. 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.

2. Cover; cook on low setting for 10 to 12 hours.

3. 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.

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

5. 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.

Note:

This recipe was tested in slow cookers with heating elements in the side and bottom of the cooker, not in cookers that stand only on a heated base. For slow cookers with just a heated base, follow the manufacturer’s directions for layering ingredients and choosing a temperature.