Ingredients

3 (1/8-inch-thick) slices cooked corned beef (4 ounces), fat trimmed, chopped (3 tablespoons reserved, divided)

2 Turkish bay leaves

2 large parsnips (about 13 ounces), peeled, coarsely chopped

2 cups chopped onions

3 cups (or more) low-salt chicken broth

• 3 large savoy cabbage leaves, center ribs removed

• 1/4 cup heavy whipping cream

Description

Use Leftover Corned Beef Or A Few Slices From The Deli. Trim The Fat From The Corned Beef And Use It To Sauté The Vegetables. If There's Not...

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