Corned Beef and Cabbage

This recipe will knock your socks off.  Plus, you can prep the night before and store everything in the refrigerator.  Turn the slow cooker on before you leave for work in the morning, and it will be ready just in time for dinner.  What's better than that?

Ingredients
4 1/2 pounds corned beef brisket

• They sell this at the grocery store in the section with all the steaks.  It will look like a huge slab of beef and the label will say corned beef brisket.  If you can't find it the butcher should be able to help you.  

1 medium onion
1 head of green cabbage
1 tsp black pepper
3 Tbsp vinegar
1/4 C Splenda
2 C water

Directions

1. Add water, vinegar, Splenda, and black pepper to crock pot and stir.  
2. Dice onion.  Add to crock pot.  
3. Add meat to crock pot.  Place it right into the water and onion mixture.  If necessary, cut it to fit.  
4. Cut cabbage into quarters.  When you cut the cabbage, cut out the core and throw it away.  
5. Place cabbage quarters on top of meat in crock pot.  
6. Cook on low 10-12 hours.  

This meal reheats pretty well in the microwave.  Just make sure that when you store the meat you add some of the juice to the container so that it doesn't dry out.

This meal can be eaten during induction.  Remember that during induction you are only allowed 2 C of low impact veggies per day so you need to measure your cabbage.