• 1 4-5 pound beef brisket
  • 2 large yellow onions, quartered
  • 1 large cabbage, cut into wedges
  • 1 teaspoon freshly cracked black pepper
  • 3 tablespoons vinegar
  • 3 teaspoons sugar
  • 1 teaspoon kosher salt
  • Fresh parsley, minced, for serving.


  1. Combine all ingredients in the container of a slow cooker, with the brisket on bottom and the cabbage on top. Cover and cook on low for 10-12 hours, or on high for 6-7 hours. Serve with fresh parsley.
  2. Combine ingredients in crock pot with cabbage on top.
  3. Cut meat to fit, if necessary.
  4. Cover and cook on low 10-12 hours; high 6-7 hours or auto 6-8 hours.

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