In a 6-quart electric slow cooker, combine the water, vinegar, sugar, pepper and onions, mixing well. Place the corned beef in the mixture. Scatter the potatoes over the top and along the sides. Cover and cook on the High heat setting 4 hours. Remove the lid and scatter the cabbage wedges over the top. Cover and continue cooking on High 3 to 4 hours longer, or until the beef is tender. To serve, carve the beef into slices and serve with the cabbage and potatoes, with some of the cooking liquid spooned on top of the beef to keep it moist.
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|Serving Size: 1 Serving (809g)|
|Recipe Makes: 6|
|Calories from Fat: 308 (44%)|
|Amt Per Serving||% DV|
|Total Fat 34.2g||46 %|
|Saturated Fat 10.9g||54 %|
|Monounsaturated Fat 16.3g|
|Polyunsanturated Fat 1.3g|
|Cholesterol 122.5mg||38 %|
|Sodium 2809.1mg||97 %|
|Potassium 1944.6mg||51 %|
|Total Carbohydrate 56.9g||17 %|
|Dietary Fiber 9.4g||38 %|
|Sugars, other 47.5g|
|Protein 40.2g||57 %|
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Calories per serving: 696
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