1 medium onion, cut in wedges
4 medium potatoes, peeled and quartered
1 lb. baby carrots
3 c. water
3 garlic cloves, minced
1 bay leaf
2 Tbsp. sugar
2 Tbsp. cider vinegar
1/2 tsp. pepper
1 corned beef brisket/spice packet
2 1/2 to 3 lb. cabbage, cut in half

Place onion, potatoes and carrots in a 5-quart slow cooker. Combine water, garlic, bay leaf, sugar, vinegar, pepper and contents of spice packet. Pour over vegetables. Top with brisket and cabbage. Cover and cook on low 8 or 9 hours or until meat and vegetables are tender. Remove bay leaf before serving.