SlowCooked Corned Beef' and Cabbage Dinner

Makes: 8 servings

With a mere 15-minute prep time, this Irish favorite couldn't be easier!

Dinner
2 lb. small red potatoes
1 1/2 cups fresh baby carrots
1 medium onion, cut into 8 wedges
1 (2 to 2 1/2-lb.) corned beef brisket with seasoning packet
2 cups apple juice
Water
8 thin wedges cabbage
Horseradish Sauce
1/2 cup sour cream
1/4 cup mayonnaise
2 tablespoons prepared horseradish
2 teaspoons Dijon mustard

Place potatoes, carrots and onion in 5 to 6 1/2-quart slow cooker. Top with corned beef brisket; sprinkle with contents of seasoning packet. Add apple juice and enough water to just cover brisket. Cover; cook on low setting for 10 to 12 hours. About 40 minutes before serving, remove beef from slow cooker; place on serving platter and cover to keep warm. Add cabbage wedges to vegetables and broth in slow cooker. Increase heat setting to high; cover and cook an additional 30 to 35 minutes or until cabbage is crisp-tender. Meanwhile, in small bowl, combine all horseradish sauce ingredients; mix well. To serve, cut corned beef across grain into thin slices. With slotted spoon, remove vegetables from slow cooker. Serve corned beef and vegetables with sauce.