Corned Beef, Red Potatoes and Cabbage with Horseradish Cream
Corned Beef, Red Potatoes and Cabbage with Horseradish Cream
- Cook Time: 8 Hours
- Yield: 6 Servings
Corned beef, red potatoes and cabbage like you’ve never had it before.
Ingredients
- 4-5 lb. corned beef (prepackaged)
- 2 c. water
- 1 lb. small red potatoes
- ½ head cabbage, cut into wedges
- 2 tbsp. prepared horseradish
- 1 tbsp. lemon juice
- ½ c. sour cream
- 1 pkg. Savory Pot Roast Mix
Directions
- Combine pot roast mix with water and mix well.
- Rinse corned beef and place in bottom of slow cooker, making sure to add pickling spices that come with corned beef.
- Add seasoned water and cover with potatoes.
- Cook on low for 4 hours or high for 2 hours.
- Add cabbage wedges and cook on low for another 4 hours or high for another 2 hours.
- To make horseradish cream, combine horseradish, lemon juice and sour cream in a small bowl and serve with corned beef.
