• * 4 Cups water
• * 2 Tablespoons cider vinegar
• * 2 Tablespoons sugar
• * ½ Teaspoon ground pepper
• * 1 Large onion, diced
• * One 3 pound corned beef with spices
• * 8 Small potatoes, quartered
• * 1 Head of cabbage, cut into wedges
• * 2-4 Medium-sized carrots

1. In a six quart slow cooker combine the water, vinegar, sugar, pepper and onions. Place the corned beef in the center. Add potatoes to the top. Cook on high for four hours.
2. Add the cabbage to the top of the mixture and recover and cook another three to four hours on high.
3. Check to see if beef is tender if it is remove the beef and slice and serve it with cabbage and potatoes and a little of the fluid poured on top.
4. If you’d like to add some more vegetables to the meal drop in a cup of each carrots, turnips and brussel sprouts to the mixture when you add the cabbage and check to see if another cup of water is necessary.
5. Most people like a little mustard, horseradish and bread on the side to give it a little zip and to soak up the juices.

Corned Beef and Cabbage is a traditional St. Patrick’s Day meal and it’s actually very easy to make in a slow cooker.