1. In large skillet, cook and stir bacon 8 minutes or until browned; with slotted spoon, transfer to 6-quart slow cooker. Add potatoes and 1 cup water to slow cooker; place brisket, fat side up, on top and sprinkle with seasoning packet. Pour vinaigrette over beef; cover and cook on high 4½ hours or low 8 hours or until beef is very tender and shreds easily with 2 forks. Transfer beef to cutting board; tent loosely with foil and let stand 15 minutes.

2. With slotted spoon, transfer potatoes and bacon to serving dish; tent loosely with foil. Makes about 5 cups.

.3. Transfer 1 cup liquid in slow cooker to small bowl; cover to keep warm. Stir cabbage into slow cooker with remaining liquid; cover and cook on high 30 minutes or until tender-crisp. Makes about 3 cups.

4. Cut brisket across the grain into ¼-inch-thick slices and garnish with parsley, if desired; serve with potato mixture and cabbage along with reserved cooking liquid.

• 24 g Fat
• 8 g Saturated
• 82 mg Cholesterol
• 1587 mg Sodium
• 26 g Carbohydrates
• 2 g Fiber
• 9 g Sugars
• 6 g Added Sugars
• 24 g Protein