Corned Beef and Cabbage Dinner

2 pounds small red potatoes
1 1/2 cups fresh baby carrots
1 medium onion -- cut into 8 wedges
1 corned beef brisket with seasoning packet -- (2 - 2 1/2 pounds)
2 cups apple juice
8 thin wedges cabbage
Horseradish Sauce*

Place potatoes, carrots and onion in 5 to 6 1/2 quart slow cooker. Top with corned beef brisket; sprinkle with contents of seasoning packet. Add apple juice and enough water to just cover brisket.

Cover; cook on low setting for 10-12 hours.

About 40 minutes before serving, remove beef from slow cooker; Place on serving platter and cover to keep warm. Add cabbage wedges to vegetables and broth in slow cooker. Increase heat setting to high; cover and cook an additional 30-35 minutes or until cabbage is crisp-tender.

To serve, cut corned beef across grain into thin slices. With slotted spoon, remove vegetables from slow cooker. Serve corned beef and vegetables with sauce.

Horseradish Sauce
1/2 cup sour cream
1/4 cup mayonnaise
2 tablespoons prepared horseradish
2 teaspoon Dijon mustard

Combine all ingredients, mix well.

Source:
"Pillsbury Classic Cookbooks - The Slow Cooker - March 2003"