Place brisket in a large Dutch oven; cover with water. Add spices. Bring to a boil and cover; reduce heat, and simmer for 2 1/2 hours or until brisket is tender.
Add cabbage; cover and simmer 10 minutes. Add potatoes, carrots, and onions; cover and simmer an additional 20 minutes or until vegetables are tender.
Remove brisket to a warm platter; slice thinly across the grain. Remove vegetables from liquid, discarding spices; place on platter with sliced brisket. Garnish with parsley, if desired.