4 Pounds Corned Beef packed with liquid and spices 4 Medium Potatoes, cut in half 4 Medium Carrots 2 Medium Turnips 2 Medium to Large Onions 1 Medium Head Cabbage, firmly packed   1. Scrub (but do not peal) the carrots, potatoes and turnips. Cut off the tips and stems and cut the potatoes and turnips in half. Clean the onions, removing the outer skin. Cut onion in half. 2. Open package of corned beef carefully to retain liquid and spices. Trim visible fat on top and bottom of roast and discard. 3. Preheat the Slo-Cooker unit on your range over MEDIUM heat until a drop of water dropped in the unit dances on the cooking surface. Brown corned beef lightly on both sides. When completed, place unit on the slo-cooker base. Place cut onions under beef and add only a slight amount of liquid from the package, no more than 1/4 cup. Place other vegetables around the sides of the unit. Sprinkle spices on top of beef and cover. Turn slo-cooker to setting #2 for 6 hours of cooking time or to setting #1 for 8 hours of cooking time. 4. Remover the outer leaves of the cabbage and clean the leaves. Cut cabbage head in quarters. Place cabbage pieces on top of vegetables and meat. Cover and do not disturb for cooking time. 5. To serve, remove food and place on a serving platter. Gently cut vegetables into serving pieces. Remove the corned beef, cut thin slices across the grain line. Serve at once. Servings: 8 Nutrition (per serving): 566.9 calories; 55% calories from fat; 34.0g total fat; 122.5mg cholesterol; 2813.9mg sodium; 1494.4mg potassium; 27.9g carbohydrates; 3.7g fiber; 4.7g sugar; 24.2g net carbs; 36.5g protein.