Crockpot Corned Beef and Cabbage

• 8 small red skinned potatoes, quartered
• 1 3 lb (1.4 kg). corned beef brisket
• 8 whole black peppercorns
• 2 bay leaves
• 1 onion, cut into wedges
• 1 head cabbage, cored and cut into 8 wedges

1. In a 6 quarts (5675 ml) crockpot, place the potatoes on the bottom.
2. Top with the corned beef, including any juices in the package.
3. Scatter on the onions, peppercorns and bay leaves.
4. Add water to cover.
5. Cover and cook on low 6 hours.
6. Add the cabbage wedges and continue cooking until the meat is cooked and vegetables are tender, an additional 2 to 3 hours.
7. Slice the meat and serve with the vegetables, drizzling some of the juices over all.

red skinned potatoes, corned beef brisket, black peppercorns, bay leaves, onion, cabbage

Taken from online-cookbook.com/goto/cook/rpage/001253 (may not work)