You're gonna need a bigger pot.

Sarah picked number 12. (Thanks, Sarah!) The twelfth card in the stack was...

"Corned Beef and Cabbage" (6 quart pot)

~6 red potatoes, quartered
~12 baby carrots
~1 corned beef brisket with seasoning packet
~2 onions, sliced
~1 head cabbage

Place potatoes and carrots in crock pot.
Add brisket, onion, and seasoning package contents.
Add enough water to pot to cover brisket. (I had to fill mine to the tippy top.)
Cover and cook on low for 5 hours.
Add cabbage. (The card said to cut the wedge into slices. Since I LITERALLY had no room left, there was no way this was going to happen. I scooped out a little bit of the water and shoved a few leaves around the roast and then stacked some on top.)
Cover and cook on low for 4 hours.
Slice brisket and serve with vegetables.

6 servings.

I've now crocked two versions of Corned Beef and Cabbage. Here is version number 1. I think I preferred the beef in the first version and the cabbage in this version. Why? Because the cabbage was tender! (Maybe too tender for some...) 30 minutes just isn't long enough, so maybe someday I'll do a round three and try to find the happy medium.

Oh, and P.S. I can smell again! And this was an AMAZING smell to be my "first"!