Added to shopping list. Go to shopping list.
Ingredients8 h 20 m servings 427 cals
Original recipe yields 8 servings
- Place the brisket in a 6-quart slow cooker. Top with the cabbage, sweet potato, onion and apple. Stir the soup, water and caraway seed, if desired, in a small bowl. Pour the soup mixture over the brisket and vegetable mixture.
- Cover and cook on LOW for 8 to 9 hours* or until the brisket is fork-tender. Season as desired.
- *Or on HIGH for 4 to 5 hours.
Per Serving: 427 calories; 27.1 g fat; 26.6 g carbohydrates; 20.3 g protein; 72 mg cholesterol; 622 mg sodium. Full nutrition
ReviewsRead all reviews 1