Corned Beef and Cabbage in the Slow Cooker

By Sandra Kuczynski, Publisher of Newtown-Monroe-Trumbull, CT March 11, 2019


  • 3 1bs of corned beef brisket
  • 3 carrots
  • Head of cabbage
  • Onion – cut into chunks
  • 3-4 small yellow potatoes
  • 3-4 cups of water (enough water to cover brisket)
  • Cider vinegar about 2 tablespoons (sometimes the corned beef is already seasoned, so you won’t need to add additional spices such as the vinegar and pepper)
  • A dash of pepper, fresh ground


  1. Combine the vinegar, pepper, water, and onion in the slow cooker and mix well.
  2. Scatter potatoes in the bottom of the slow cooker.
  3. Place corned beef and the contents of the packet (included with brisket) in the slow cooker, then set on low for 8 hours.
  4. Wash and shred the cabbage, then place the shredded pieces on top of the corned beef during the last 1-1 ½ hours of cooking.

Enjoy as is with the veggies or with a side of noodles!