Ingredients
4 to 5 medium red potatoes, quartered2 cups fresh baby carrots, halved lengthwise3 cups chopped cabbage1 corned beef brisket with spice packet (3-1/2 pounds)3 cups water1 tablespoon caraway seeds
Preparation
Place the potatoes, carrots and cabbage in a 5-qt. slow cooker. Cut brisket in half; place over vegetables. Add the water, caraway seeds and contents of spice packet. Cover and cook on low for 8-10 hours or until the meat and vegetables are tender.
