Corned Beef & Cabbage

2-3 pound Corned Beef Brisket with spice packet
8 carrots
6 small red potatoes
1/2 head cabbage sliced into wedges.

DIRECTIONS:
Place the corned beef in a dutch oven, cover with water and add the spice packet. Bring to boil, then reduce heat and cook about 1 hour per pound. In the last 30 minutes, add the potatoes and carrots.

When the carrots & potatoes are cooked, bring the pot up to a boil again, remove the corned beef and add the cabbage. Turn the burner off and let the cabbage cook in the hot broth for 5-10 minutes.