Corned Beef and Cabbage

I found this in the Taste of Home Holiday magazine. I have not tried it, but plan on using tomorrow for St. Patrick's Day. I wanted to do it since it is a Crock Pot dish, I love Crock Pot dishes.

1 Medium onion, cut into wedges
4 Large red pototoes, quartered
1 Pound baby carrots
3 Cups water
3 Garlic cloves, minced
1 Bay leaf
2 Tablespoons sugar
2 Tablespoons cider vinegar
1/2 Teaspoon pepper
1 Corned beef brisket with spice packet (2 1/2 - 3 pounds), cut in half
1 small head cabbage, cut into wedges

Place the onion, potatoes and carrots in the 5 qt slow cooker. Combine the water, garlic, bay leaf, sugar, vinegar, pepper and contents of spice packet; pour over vegetables. Top with brisket with brisket and cabbage.

Cover and cook on low for 8-9 hours or until meat and vegetables are tender. Remove bay leaf before serving. Yield: 6-8 servings.