Place in Crock-Pot in order:

3 carrots, cut in 3-inch pieces
3-4 lb. corned beef brisket
3 cloves garlic, whole
2 bay leaves
1/2 tsp. peppercorns
2-3 med. onions, quartered
1-2 cups water
1/2 sm. cabbage, cut in wedges

Put ingredients other than cabbage in Crock-Pot.

Add cabbage to liquid after 3 hours on low setting, making sure cabbage is under liquid so as not to dry out. At this time, remove garlic cloves from broth and crush them with a fork, then return to pot.

Cover and cook for another 3 hours on low or until meat is tender.

To prepare more cabbage, cook separately in skillet. Remove 1 cup of broth from Crock-Pot during last hour of cooking. Pour over cabbage wedges in skillet. Cover and cook 20-30 minutes.