Crock Pot Corned Beef and Cabbage

From http://Skinnytaste.comServings: 6A 3 oz. serving of brisket with veggies: calories — 294.5; fat — 6.7 g; protein — 18 g; carbs — 19 g; sugar — 3 g; sodium — 960Ingredients:

• 2 lbs, lean corned beef brisket, all fat trimmed off
• 1 cup frozen pearl onions
• 2 medium carrots, peeled and cut into chunks
• 2 medium parsnips, peeled and cut into chunks
• 1 small head cabbage, cut into six wedges
• 1/4 cup chopped fresh parsley
• 2 bay leaves
• 1/8 tsp. whole peppercorns

Directions:In a 5-6 quart crock pot, place brisket, carrots, parsnips, pearl onions, parsley, bay leaves, peppercorns and 3 cups of water. Cover and cook on high 4 hours.Add cabbage, cook on high for another hour and 20 minutes.Remove meat, slice and serve with cauliflower puree or buttermilk mashed potatoes.