Slow-Cooked Corned Beef and Cabbage Dinner

INGREDIENTS

Dinner
2	lb. small red potatoes
1 1/2	cups fresh baby carrots
1	medium onion, cut into 8 wedges
1	(2 to 2 1/2-lb.) corned beef brisket with seasoning packet
2	cups apple juice
	Water
8	thin wedges cabbage
Horseradish Sauce
1/2	cup sour cream
1/4	cup mayonnaise
2	tablespoons prepared horseradish
2	teaspoons Dijon mustard

DIRECTIONS

1.	Place potatoes, carrots and onion in 5 to 6 1/2-quart slow cooker. Top with corned beef brisket; sprinkle with contents of seasoning packet. Add apple juice and enough water to just cover brisket.
2.	Cover; cook on low setting for 10 to 12 hours.
3.	About 40 minutes before serving, remove beef from slow cooker; place on serving platter and cover to keep warm. Add cabbage wedges to vegetables and broth in slow cooker. Increase heat setting to high; cover and cook an additional 30 to 35 minutes or until cabbage is crisp-tender.
4.	Meanwhile, in small bowl, combine all horseradish sauce ingredients; mix well.
5.	To serve, cut corned beef across grain into thin slices. With slotted spoon, remove vegetables from slow cooker. Serve corned beef and vegetables with sauce.