Happy St. Paddy's Day!

This is one of my fave's.  I look forward to it every year!

Ingredients:

1 medium onion, cut into wedges
8 small red potatoes, peeled and quartered
1 pound baby carrots
3 cups water
3 garlic cloves, minced
1 bay leaf
2 tablespoons sugar
2 tablespoons cider vinegar
1/2 teaspoon pepper
2 1/2 pounds corned beef brisket with spice packet
1 small head cabbage, cut into wedges

Directions:

1. Place the onion, potatoes and carrots in a 5-qt. slow cooker. Combine water, garlic, bay leaf, sugar, vinegar, pepper and contents of spice packet; pour over the vegetables. Top with brisket. Cover and cook on low for 7-8 hours or until the meat and vegetables are almost tender. Add cabbage the last hour of cooking.  Remove bay leaf before serving.