Eat Right

YIELD:8 SERVINGS PREP:15 MINUTES READY IN: 9 HOURS

Why we love it

While cabbage has always been one of the most affordable vegetables, it’s often overlooked; bypassed for trendy cousins like kale and spinach. You may think of it in terms of the goopy meals your grandparents only ate because there was nothing else, but cabbage is versatile.

It can be a source of color, that satisfying crunch factor and whatever flavor you’re going for since it’s easily meldable. It’s definitely deserving of a place in the “in” crowd. Part of the cruciferous family, it’s chock-full of nutrients: Vitamin K and anthocyanins for brain function, Vitamin C and sulphur to remove toxins and do wonders for your immune system, hair, skin and nails, potassium for lower blood pressure, and a slew of others to help ward off cancer. Peak season is November-April, so dig in!

What you need

■ 2 large carrots, peeled and cut into matchstick pieces ■ 10 baby red potatoes, quartered ■ 1 onion, peeled and cut into bite-sized pieces ■ 4 cups water ■ 1 (4-pound) corned beef brisket with spice packet ■ 6 ounces beer ■ 1/2 head cabbage, coarsely chopped

What you do

1Place the carrots, potatoes and onion into the bottom of a slow cooker, pour in the water and place the brisket on top

2Pour the beer over the brisket. Sprinkle on the spices, cover and set the cooker on High.

3Cook the brisket for about 8 hours. An hour before serving, stir in the cabbage and cook for 1 more hour.

Slow Cooker Corned Beef & Cabbage

KEEP IT FRESH:

Cabbage can keep for weeks(!) in the fridge. Store it in a plastic bag in your crisper, keeping the head whole until you’re ready to prepare it.

Fact or Myth?

When you think of St. Patrick’s Day, do you think of corned beef and cabbage? Then chances are you

aren’t from Ireland. It was never really consumed in the motherland until it became popularized here in in the U.S. In fact, until British rule, cows were treated in Ireland like they are still in India. It wasn’t until the Irish started immigrating to America when their prime food source — potatoes — was destroyed that the dish became an Irish staple … in America.