Corned Beef and Cabbage

 I was sorting through some of my mom's old recipes and came upon this one.  And it was March 15 so of course I decided to try it for St. Patricks day.  It was delicious.

Corned Beef and Cabbage 

Ingredients:

• 3 carrots, cut in 3 inch pieces
• 3-4 lbs. corned beef brisket (flat cut), with spice pack
• 2 to 3 medium onions
• 1 cup water
• 1/2 small head cabbage, cut in wedges

Directions:

1. Put all ingredients except cabbage in crock pot in order listed.  Cover and cook on low for 8-10 hours adding cabbage in to crock pot for the last 2 hours.  (I usually turn crock pot to high for about one hour after adding the cabbage, then adjust it back to low for the remainder of the time.)
2. To prepare more cabbage then crock pot holds, cook it separately in a skillet.  Remove 1 cup of broth from the crock pot during the last hour of cooking.  Pour over cabbage wedges in the skillet.  Cover and cook slowly for 20-30 minutes.