Slow-Cooked Corned Beef and Cabbage Dinner

With a mere 15-minute prep time, this Irish favorite couldn't be easier!

  • prep time 15 min
  • total time 12 hr 50 min
  • ingredients 11
  • servings 8

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

Horseradish Sauce

1/2
cup sour cream
1/4
cup mayonnaise
2
tablespoons prepared horseradish
2
teaspoons Dijon mustard
  • 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.
  • Nutrition Information

    NUTRITION INFORMATION PER SERVING

    Serving Size: 1/8 of Recipe
    Calories
    410
    (
    Calories from Fat
    215),
    % Daily Value
    Total Fat
    24g
    24%
    (Saturated Fat
    8g,
    8%
    ),
    Cholesterol
    90mg
    90%;
    Sodium
    1300mg
    1300%;
    Total Carbohydrate
    31g
    31%
    (Dietary Fiber
    4g
    4%
      Sugars
    6g
    6%
    ),
    Protein
    18g
    18%
    ;
    % Daily Value*:
    Vitamin A
    88%;
    Vitamin C
    28%;
    Calcium
    6%;
    Iron
    18%;
    Exchanges:
    1 1/2 Starch; 1 Vegetable; 3 1/2 Fat;
    *Percent Daily Values are based on a 2,000 calorie diet.
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