Autumn Brisket

3 lb. boneless beef brisket

salt and pepper to taste

1 lb. head cabbage, cut into wedges

1 large (3/4 lb.) sweet potato, peeled and cut into 1 inch pieces

1 large onion, cut into wedges

1 medium Granny Smith apple, cored and cut into 8 wedges

2 10 3/4 oz. cans cream of celery soup

1 cup water

2 tsp. caraway seeds (optional)

Garnish: fresh parsley

Place brisket in crock pot.  Sprinkle salt and pepper over meat to taste.  Top with cabbage, sweet potato, and onion.  Season to taste with salt and pepper.  Place apple wedges over vegetables.  Combine soup, water, and caraway seeds in a medium bowl.  Spoon mixture over brisket and vegetables.  Cover and cook on high 4 to 5 hours or on low 8 to 9 hours or until brisket and vegetables are fork-tender but not dry or mushy.  Garnish if desired.

makes 8 servings
ideal crock pot:  6 quart oval