Corned Beef and Crunchy Cabbage with Hasselback Potatoes

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Corned Beef and Cabbage

Slow cooker
Corned beef
Head of cabbage; sliced and diced
2 shallots; sliced
5 cloves garlic; diced
3 medium gold potatoes
Salt and pepper
4 tbls butter
3 tbls olive oil
4 tbls vinegar of choice, I used garlic infused red wine

Remove corned beef from package and rinse under colder water to remove any blood. Place in slow cooker and cover with water cook on low for 10-12 hours. During the last hour start working on potatoes and cabbage.

Pre-heat oven to 400 degrees, wash the potatoes and slice almost to the bottom. Melt butter and 3 cloves of minced garlic. In a cast iron skillet drizzle olive oil and place cut potatoes down. Drizzle with garlic butter and bake for 45 minutes.

Heat 2 tablespoons of olive oil in skillet, add the cabbage, shallots, garlic and salt and pepper and sauté to desired tenderness.

Remove potatoes from oven and sprinkle with salt and more butter. Serve warm and enjoy.

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Happy Saint Patricks Day!!!!

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