Low Carb Corned Beef Cabbage Rolls

1. Add the corned beef to the slow cooker and rub with 1 Tbsp. NOW Erythritol, 2 tsp. Kosher Salt, 1 tsp. Whole Peppercorns, 1 tsp. Mustard Seeds, 1 Crushed Bay Leaf, and 1/2 tsp. Red Pepper Flakes. 2. Add the liquids: 1/4 Cup Coffee and 1/4 Cup White Wine, then rub the corned beef with 2 tsp. Worcestershire, 1 Tbsp. Brown Mustard, 1 Tbsp. Bacon Fat, 1/4 tsp. Cloves, and 1/4 tsp. Allspice. 3. Put the lid on the top of the slow cooker and turn it to low. You need to cook this for 6 hours. 4. Once your corned beef is almost done, peel away 15 Cabbage leaves from a Savoy Cabbage. Season them with salt and pepper to taste. 5. Bring a pot of water to boil, then add your cabbage leaves and cook them for 3-4 minutes. 6. Blanch the cabbage leaves by transferring them over to iced water for 3-4 minutes. 7. Dry the cabbage leaves off and set aside. 8. In the same pot of water, add your sliced onion and bring to a boil again. Let these cook until tender. 9. Remove the meat from the slow cooker and slice it into portions. 10. Make a cabbage roll by laying a leaf down flat, adding meat and onions, and rolling it up. 11. Serve with squeeze of fresh lemon juice!