This holiday staple (while undeniably delish) has a habit of devouring your daily calorie count. Here, we substitute the potatoes with some fresh veggies to create a wholesome yet uncompromisingly tasty dish.

• 2 pounds lean brisket
• 1 white onion, chopped
• 3 medium carrots, peeled and cut into circles
• 3 medium parsnips, peeled and cut into chunks
• 1 small head of cabbage, cut into wedges
• 6 ounces of vegetable broth
• 1/4 cup fresh parsley, finely chopped
• 2 bay leaves
• 1/4 tsp whole peppercorns
• 2 garlic cloves, minced

Directions:

1. In a large crockpot, add brisket, onion, carrots, parsnips, parsley, bay leaves, peppercorns, garlic and vegetable broth. Cook on high for four hours.
2. Next, add cabbage and cook for an additional 1.5 hours.
3. Remove and slice meat, serve over cooked veggies.