Place brisket and water in Dutch Oven; cover tightly and cook 1 hour at 350 degrees F. (It is very important to simmer the meat slowly because boiling will cause meat to become tough.) Turn brisket over and continue cooking, covered, 1 1/2 to 2 hours or until meat is tender.
Remove brisket from cooking liquid and place, flat side up, on rack in broiler pan so surface of meat is 3 to 4 inches from heat. Combine honey and 1 Tbsp. mustard; brush half of the mixture over top of brisket and broil 3 min. Brush with remaining mixture and continue broiling 2 min., or until brisket is glazed.
Meanwhile, steam cabbage 15 to 20 minutes, or until tender. Combine remaining mustard with butter and dill; spread over hot cabbage wedges. Carve brisket diagonally across the grain into thin slices and serve with cabbage.
Calories From Fat
% Daily Value*
Total Fat 0g
Saturated Fat 0g
Trans Fat 0g
Dietary Fibers 0g
* Percent Daily Values are based on a 2,000 calorie diet.
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.