Lissa’s Corned Beef and Cabbage

Contributed by MacKenziesMomma1977


  • Half a head of Napa Cabbage, coarsely chopped
  • Half of a white onion, coarsely chopped
  • 2 cloves of garlic, finely chopped
  • 2 Tbsp. Herbs de Provence
  • 2-3 lb. brisket
  • 3 russet potatoes
  • 4 cups of beef stock


1. Rub brisket with the 2 tbsp. Herbs de Provence.
2. Place brisket in crockpot on low for around 8-10 hours.
3. Add beef stock, onion and garlic to crockpot, cover and leave for 1-2 hours.
4. Add Napa Cabbage, leave on low in crockpot for another hour or so (depending on how cooked you like your cabbage).
5. Turn off crockpot and serve.

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