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Who left the beef out" St. Pat's stew

2 cups water or vegetable broth
2 tablespoons pickling spice mix
2 teaspoons sea salt
3 tablespoons grainy mustard
1/4 cup brown sugar
2 large heads of cabbage
1 pound carrots, peeled or scrubbed and trimmed
6 medium potatoes, peeled or scrubbed
1 pound pearl onions (fresh or frozen), optional

Combine first five ingredients in slow cooker. Remove the core from the two heads of cabbage. Cut each in half, then each half into quarters. Place in slow cooker with whole carrots, potatoes, and onions. Cook on low for 8 to 10 hours or on high for 4 to 6 hours.

Servings: 6 to 8.


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