1 small head cabbage
1 c. apple juice
2 bay leaves
1 corned beef brisket with spice packet (about 3 lb.)
Start dinner in the morning and head out to find leprechauns and enjoy the wearin' of the green!
Note: Remember, you can't eat bay leaves. The spine of the leaf remains too poke-y, even after lengthy cooking. Discard them if they end up on somebody's plate.
In the crock of a 5-quart slow cooker or crockpot, pour apple juice, bay leaves and the contents of the spice packet from the corned beef.
Cut onion into wedges. Place that in the crock.
With a large, sharp knife, cut cabbage in half. Remove the outer couple of leaves. Cut a wedge around the core and discard it. Now cut the halves into wedges, then cut the wedges into chunks. Place the chunked cabbage into the crock on top of the onion.
Cut the brisket into two pieces and place on top of cabbage layer.
Cook on low fro 8 - 10 hours.
Submitted by Gretchen Grant Contributed on: and modified on Tuesday March 23rd, 2010