When I was growing up, we had corned beef and cabbage sometimes and corned beef hash sometimes. The corned beef came from a can.
I've been cooking different things from one of my slow-cooker recipe books. I've been pretty well pleased with the results.
The recipe called for a corned beef about 3 and a half pounds, onions, cooked on low for 8 hours and then a cabbage cut into wedges added for three more hours on high.
The cabbage wasn't cooked to rags. The whole thing is low-carb and not bad. I'd make it again.
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