Make Diabetic Crockpot Corned Beef and Cabbage

CORNED BEEF AND CABBAGE
MAKES 12 SERVINGS
IDEAL FOR SLOW COOKER SIZE 4-5 QUART
3 CARROTS,CUT IN 3"PIECES
2-LB.CORNED BEEF BRISKET,TRIMMED OF ALL THE FAT
2-3MEDIUM ONIONS,QUARTERED
3/4-1&1/4 CUPS WATER
HALF A SMALL HEAD OF CABBAGE,CUT IN WEDGES

1.LAYER ALL INGREDIENTS EXCEPT CABBAGE IN SLOW COOKER.
2. COVER.COOK ON LOW 8-10 HOURS,OR ON HIGH 5-6 HOURS.
3. ADD CABBAGE WEDGES TO LIQUID,PUSHING DOWN TO MOISTEN.TURN TO HIGH AND COOK AN ADDITIONAL 2-3 HOURS.
NOTE.TO COOK MORE CABBAGE THAN SLOW COOKER WILL HOLD,COOK SEPERATLY IN A SKILLET.
REMOVE 1 CUP OF BROTH FROM SLOW COOKER DURING LAST HOUR OF COOKING.POUR OVER CABBAGE WEDGES IN SKILLET.COVER AND COOK SLOWLY FOR 20-30 MINUTES.

VARIATIONS
1. ADD 4 MEDIUM POTATOES,HALVED,WITH THE ONIONS.
2. TOP INDIVIDUAL SERVINGS WITH A MIXTURE OF SOUR CREAM AND HORSERADISH.
BASIC NUTRITIONAL VALUES,CALORIES 159,TOTAL FAT 10GM,CHOLESTEROL 52 MG,SODIUM 624MG,TOTAL CARBS 6GM,FIBER 2GM,SUGARS 3GM,PROTEIN 11 GM.
THIS IS A TRADITIONAL MEAL FOR ST.PATRICKS DAY,BUT IT MAKES A GREAT HEARTY MEAL FOR ANY DAY.