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Dilly Corned Beef and Cabbage

 Dilly Corned Beef and Cabbage
One year, when St. Patrick's Day was coming near, I knew what would happen if I served plain cabbage again—the kids would all take one look and go "yuck"! So I decided to try this recipe. It's now become more or less a family tradition for us come every March 17. In fact, my husband (we're the parents of four and grandparents of five) likes it so much I fix it for him year-round. Friends
6-8 ServingsPrep: 2-1/2 hours Broil: 5 min.


  • 1 corned beef brisket (2-1/2 to 3-1/2 pounds)
  • 1/4 cup honey
  • 3 teaspoons Dijon mustard, divided
  • 1 medium head cabbage (3 pounds)
  • 2 tablespoons butter
  • 1 tablespoon minced fresh dill or 1 teaspoon dill weed


  • Place brisket with its seasoning packet in a Dutch oven; add enough
  • water to cover. Cover and simmer 2-1/2 hours or until tender. Remove
  • the brisket and place on a broiling pan; reserve cooking liquid in
  • Dutch oven. Combine the honey and 1 teaspoon mustard; brush half
  • over meat.
  • Broil 4 in. from the heat for 3 minutes. Brush with the remaining
  • honey mixture; broil 2 minutes more or until glazed. Meanwhile, cut
  • cabbage into eight wedges; simmer in cooking liquid for 10-15
  • minutes or until tender.
  • Combine butter, dill and remaining mustard; serve with cabbage wedges
  • and sliced corned beef. Yield: 6-8 servings.