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Submitted by: Mary Lauff-Thompson from Philadelphia, PA
Originally shared on the web 03/11/2011

8 new redskin potatoes
4 to 5 carrots, peeled and cut into chunks
1 onion, cut into 8 wedges
3-lb. corned beef brisket
4 c. apple juice
1 c. brown sugar, packed
1 T. Dijon or honey mustard

Sautéed Cabbage:

1/2 head cabbage, shredded
1/2 c. onion, chopped
1 to 2 cloves garlic, minced
1 to 2 T. butter
salt and pepper to taste

Arrange potatoes, carrots and onion wedges in a slow cooker; top with corned beef. Stir together apple juice, brown sugar and mustard; pour over top. Cover and cook on low setting for 8 to 10 hours. Slice meat thinly across the grain. To make Sautéed Cabbage: In a skillet over medium heat, sauté cabbage, onion and garlic in butter until soft. Add salt and pepper to taste; serve warm. ServeSliced corned Beef with cooked vegetables, Sautéed Cabbage and some of the cooking liquid. Makes 4 to 6 servings.