Add the corned beef to the slow cooker and rub with erythritol, salt, peppercorns, mustard seeds, crushed bay leaf, and red pepper flakes.

Add the coffee and white wine. Rub the beef with Worcestershire sauce, whole grain mustard, olive oil, cloves, and allspice.

Cover the slow cooker and cook on low for 6 hours.

Once the corned beef is almost ready, peel off some cabbage leaves and season with salt and pepper.

Bring a pot of water to a boil, then add in the cabbage leaves and cook for 3–4 minutes.

Blanch the cabbage leaves by submerging them in ice water for another 3–4 minutes.

Dry the leaves off and set aside.

In the same pot of water, add the sliced onion and bring to a boil again. Let cook until tender.

Remove the meat from the slow cooker and let rest a few moments, then slice.

Create the cabbage rolls by placing the meat and onions on top of a cabbage leaf and rolling it up.

Serve with a squeeze of fresh lemon juice!