2 tablespoons olive oil
1 small onion, quartered
2 cloves garlic, pressed
2 tablespoons fresh parsley, chopped and divided
2 cups baby carrots
3 pounds corned beef brisket, trimmed of excess fat
2 tablespoons pickling spice
4 cups water
8 small red potatoes
1 head cabbage, cored and cut into 8 wedges
2 tablespoons butter, melted

In a large skillet over medium-high heat, saute onion, garlic, 1 tablespoon of the parsley, and carrots in the oil for 2 to 3 minutes or until onions are translucent. Remove from skillet and place in slow cooker.

Add corned beef brisket and pickling spice to the slow cooker and add water.

Cover and cook on low for 6 hours or until brisket is tender.

About 1 hour before you are ready to eat, add the potatoes and cabbage wedges. Cover and cook until veggies are tender.

In a small bowl, combine melted butter and remaining parsley. Remove brisket and veggies from the slow cooker. Slice brisket across the grain. Brush veggies with butter mixture. Serve.

Per Serving: 650 Calories; 43g Fat; 37g Protein; 29g Carbohydrate; 4g Dietary Fiber; 132mg Cholesterol; 356mg Sodium. Exchanges: 1 Grain (Starch); 4 Lean Meat; 2 Vegetable; 5 1/2 Fat. Points: 16