1 large onion, roughly chopped<\/span> \n<\/span><\/li>\n
1 small head cabbage, cored and chopped<\/span> \n<\/span><\/li>\n
\u00bc c brown sugar<\/span> \n<\/span><\/li>\n
1 T <\/span>spicy yellow mustard<\/span> \n<\/span><\/li>\n<\/ul>\n
\n<\/span>What you do:<\/p>\n
<\/span><\/b><\/span><\/p>\n
\n
Place <\/span>corned beef<\/span>, potatoes, carrots, onion and cabbage in <\/span>a 5 <\/span>quart or larger <\/span>crock pot. \u00a0In a <\/span>separate bowl, combine brown <\/span>sugar, cider, mustard and spice packet <\/span>from brisket; mix well.<\/span><\/li>\n
Pour over brisket and vegetables. <\/span><\/li>\n
Cover and <\/span>cook on low for 8-10 hours on low.<\/span><\/li>\n<\/ul>\n","protected":false},"excerpt":{"rendered":"