Slow Cooker Corned Beef and Cabbage

Prep: 5 min.

Cook: 7 hr.

Serves: 6

Cost per serving: $2.40

1 1/2 lb. small red potatoes

4 garlic cloves, peeled

1 (4 lb.) corned beef brisket with seasoning packet, rinsed, trimmed

2 whole cloves

1 small onion

24 baby carrots

1 small white cabbage, cut into 8 wedges

1. Arrange potatoes and garlic on bottom of slow cooker. Place corned beef on top of vegetables and sprinkle with seasoning from packet. Push cloves into onion and add to cooker. Add enough water to just cover meat; cover and cook on low until tender, 6 hours and 30 minutes to 8 hours.

2. Transfer meat to cutting board and cover with foil to keep warm. Transfer potatoes to bowl and cover with foil to keep warm. Add carrots and cabbage to cooker, turn to high, cover and cook until just tender, about 30 minutes.

3. Slice beef across grain and serve with potatoes, carrots and cabbage.

PER SERVING: 560 Cal., 19g Fat (8g Sat.), 216mg Chol., 5g Fiber, 68g Pro., 30g Carb., 2,561mg Sod.

Kitchen tip:

Cut the fat. Trim most of the fat from the beef. As the meat cooks, the water turns into a flavorful, but not greasy, broth for the veggies.

Leftovers you'll love:

Open-faced Corned Beef Melts

For dessert:

Irish soda bread

More slow-cooker meals:

Jambalaya

Beef Stroganoff

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