2 1/2 to 3 1/2 lb. corned beef brisket
water
1/4 c. honey
2 tbsp. Dijon mustard
1 medium head cabbage, cut in 8 wedges
3 tbsp. butter, softened
1/2 tsp. dried dill weed

Place corned beef brisket in Dutch oven; add water to cover. Simmer, covered tightly, 2 1/2 to 3 1/2 hours until meat is tender. Remove brisket from liquid. Place fat side up on rack in broiler pan so meat is 3 to 4-inches from heat. Combine honey and 1 tablespoon mustard. Brush half the mixture over top of brisket and broil 3 minutes. Brush with remaining mixture and continue broiling 2 minutes or until brisket is glazed.

Meanwhile in microwave, place cabbage in 3-quart casserole in spoke fashion with end of inner care at outside edge of casserole. Microwave, covered tightly, on High power 8 minutes. Rotate casserole a half-turn and continue cooking 8 to 10 minutes until tender-crisp. Let stand, covered, 5 minutes; drain. Spoon mustard butter over hot wedges. Carve brisket diagonally.