6mediumred or yellow potatoes, peeled and cut into large chunks
½mediumhead of cabbage, cut into wedges
1cupwater
1(4-pound) corned beef with the seasoning packet, trimmed of any excess fat
Instructions
Ideal Slow Cooker Size: 6 to 7-Quart Oval
Place the carrots, onion, potatoes and cabbage in the slow cooker.
Pour water over the vegetables.
Sprinkle the spices from the seasoning packet evenly over the meat and then place the meat on top of the vegetables.
Cover and cook on low for 10 to 12 hours or on high for 5 to 6 hours (or until the meat and vegetables are fork tender.)
Remove the corned beef from the slow cooker and let rest on a cutting board for 15 minutes. Thinly slice the meat across the grain. Place on a platter. Using a slotted spoon, scoop the vegetables out of the slow cooker and place them on the platter alongside or around the meat. Serve with mustard or horseradish, if desired.
Recipe Notes
Large chunks of peeled parsnips and/or turnips would also be delicious and would bulk up the meal for zero points.Click here to see your WW PersonalPoints for this recipe and track it in the WW app or site.11*SmartPoints (Green plan)11*SmartPoints (Blue plan)9*SmartPoints (Purple plan)9*PointsPlus (Old plan)According to WW, a 3-ounce serving of corned beef has 6 Points.
Nutrition Facts
Slow Cooker Corned Beef & Cabbage Recipe
Amount Per Serving (1 /12th meat + vegetables)
Calories 340Calories from Fat 135
% Daily Value*
Fat 15g23%
Carbohydrates 35g12%
Fiber 7g28%
Protein 19g38%
* Percent Daily Values are based on a 2000 calorie diet.