Peel and dice the potato into 1/2-inch pieces, setting aside in a bowl of cold water to prevent browning. Slice the onion into 1/4-inch strips and mince the garlic. Cut the cabbage into bite-sized chunks (roughly 2-3 inches). Have the corned beef cubed and all ingredients ready before you start cooking—this makes the cooking process smooth and prevents overcooking any component.

Heat the olive oil in a large pot over medium-high heat. Once shimmering, add the minced garlic and sliced onion, sautéing for 2-3 minutes until the onion becomes translucent and fragrant. This step releases the aromatics and creates a flavorful foundation for the entire dish.

Add the cubed corned beef to the pot and cook for 3 minutes, stirring occasionally to develop color and deepen the beef's flavor. I prefer to let it sit undisturbed for the first minute or two to get some browning on the edges—this adds richness to the broth.

Pour the beef broth into the pot, stirring to deglaze the bottom and incorporate all the flavorful browned bits. Add the bay leaf, then drain the potato from its water and add it to the pot. Bring to a boil, then reduce heat to a gentle simmer—this prevents the potatoes from falling apart.

After the potatoes have cooked for about 5 minutes and are beginning to soften, add the cabbage chunks to the pot. Cover with a lid and simmer for 8-10 minutes until the potatoes are tender and the cabbage is cooked through but still has some structure. I like to check the potatoes with a fork at the 8-minute mark—they should be easily pierced but not falling apart.

Remove the pot from heat and stir in the chopped fresh parsley. Taste the dish and add salt and black pepper to your preference—remember the corned beef is already seasoned, so start with less salt and adjust as needed. Remove and discard the bay leaf before serving.