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CORNED BEEF AND CABBAGE IN THE SLOW COOKER
I made my corned beef and cabbage in my 5 quart slow cooker.
It took about 5 hours on high. I made enough for me and Chris to have for
dinner, have seconds, and then eat it for lunch the next day.
But let's backtrack a little, back to the grocery shopping.
I don't really have any preference flat cut vs. point cut. I
bought a flat cut because that was the only cut the low sodium CB (made by
Hummel Brothers, in New Haven) came as. A serving of regular CB had 48% of the
daily allowance of sodium; the reduced sodium kind was still no angel, with
35%. I bought the smallest CB I saw, which was a little over 2 pounds.
I picked out the smallest head of green cabbage I could
find, a little under 2 pounds, and grabbed a bag of yellow onions, because
those were on sale too.
I already had baby carrots and small potatoes at home. I
only had to halve the little potatoes, but if I'd gotten "baby"
potatoes, I wouldn't have had to. I didn't bother peeling the potatoes because
they cleaned up well, and their skins weren't too thick. (They were the
"white potatoes" that were on sale a while back.)
I cut the cabbage into wedges (eighths), cutting out the
hard stem-like part in the middle.
I cut the onion into wedges similarly.
I put the CB on the bottom of the slow cooker, then added
the veggies, mostly mixed together, though the carrots closest to the bottom
cooked better than the ones toward the top. I poured in about 4 cups of water,
and put the lid on it.
I plugged in the slow cooker, turned it to "high",
and left. 5 hours later, I came back, and it was all done, and my house didn't
reek of cabbage, which can happen when boiling it.
I took out my largest colander and drained the slow-cooker
into it. I let the food cool for a couple minutes, and then it was time to eat.
