In a crock pot combine potatoes, carrots, onion,and garlic.
Trim fat from brisket. If necessary, cut brisket to fit into the slow cooker.
Place brisket on top of vegetables; sprinkle with dill seed, rosemary, and 1/2 teaspoon salt
Pour broth over meat
Cover and cook on high for 5-6 hours
Add cabbage 1 hour before finished
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (514g)|
|Recipe Makes: 8|
|Calories from Fat: 270 (48%)|
|Amt Per Serving||% DV|
|Total Fat 30g||40 %|
|Saturated Fat 9.5g||48 %|
|Monounsaturated Fat 14.3g|
|Polyunsanturated Fat 1.2g|
|Cholesterol 107.2mg||33 %|
|Sodium 2473.8mg||85 %|
|Potassium 1601.4mg||42 %|
|Total Carbohydrate 40.3g||12 %|
|Dietary Fiber 7.6g||30 %|
|Sugars, other 32.7g|
|Protein 34.3g||49 %|
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Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 568
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