Ingredients:
1/2 head cabbage
4 medium carrots
4 medium potatoes
1 lb. corned beef
3 Cups water
1/4 Cup brown mustard
1/4 Cup honey
Directions:
Cut the cabbage, carrots and peeled potatoes into large pieces. Place them in a slow cooker or large pot with a cover. Thickly slice the corned beef and add it to the slow cooker along with the water. Cover and turn the heat up high on the slow cooker until it’s hot. Then reduce the heat to medium or low for around 1 hour, or until the vegetables are cooked through. Before serving, combine the mustard and honey in a small bowl—this can be used as a dipping sauce for the corned beef. Serves 4.