I am one that is all in for convenience when it comes to cooking. It seems I have put my crock pot to more use this year than I ever have and this recipe is one of our favorites.

I love cabbage any ole way it is prepared, and grew up with it on the supper table several nights a week. A few years back I was preparing corned beef and cabbage using the stove top method of boiling the corned beef and frying up the cabbage. I had one of those “Ah Ha” moments and decided to try using my crock pot to create the same dish. Well, low and behold it was even better than the stove top method and the corned beef was so tender it just melted in your mouth. I have not went back to the stove top method since and prepare this recipe often for my family.

As 2016 is quickly approaching, I would like to with you and your family a very Happy and Blessed New Year.

For more family recipes, follow me on Facebook at www.facebook.com/janetsappalachiankitchen.

Crock Pot Corned Beef and Cabbage (Serves 4)

2 lb. corned beef

2 T. brown sugar

1/4 C. water

1 small head cabbage, chopped

Remove and toss the “pickling spice” packet that comes with the corned beef, rinse the meat then coat all over with the brown sugar, placing any extra sugar that falls off in the bottom of a 4 quart crock pot. Pour the water in the bottom add the meat, cover and cook on low for 8 hours. Add the chopped cabbage and cook for 1 more hour. Let the meat rest a few minutes before slicing.

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