5 c. stock reserved from initial cooking of corned beef*
3 c. water
1 bay leaf
2 tbsp. parsley, minced
½ head cabbage, chopped
3 small or medium red potatoes, cubed (skin on or off)
In a stockpot or Dutch oven, add the olive oil and heat over medium low. Add the carrots and celery and cook until tender, about 6 minutes. Add the leek and garlic, cook until translucent.
Sprinkle in the pepper, salt, onion powder and garlic, then add the cooked corned beef. Pour in the stock, water, bay leaf and parsley and bring to a boil. Once the mixture is boiling, add the potatoes and cook for 30 minutes, then add the cabbage and simmer for an additional 15 minutes or until everything is fork tender.