Slow Cooker Corned Beef and Cabbage

By clawson

Ingredients

• 4 cups Hot Water
• 2 tbsp Cider Vinegar
• 2 tbsp Splenda
• 1/2 tsp Pepper — Freshly Ground
• 1 Large Onion — Cut Into Wedges
• 3 lb Corned Beef — 1.5kg With Spices
• 1 Cabbage Cored And Cut into 10 Wedges

Details

Servings 1
Adapted from diabeticconnect.com

Preparation

Step 1

Directions

In a 6 quart crock pot, combine the water, vinegar, splenda, pepper, and onions, mixing well.

Place the corned beef into the mixture.

Cover and cook on high heat for 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, with some of the cooking liquid spooned over the beef to keep it moist.