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A simple and hearty dish made with tender corned beef and perfectly cooked cabbage. This easy recipe is ideal for weeknight dinners or traditional holiday meals—comfort food with minimal effort!

A traditional corned beef dinner with carrots, potatoes, and cabbage can be made for under $25 in Springfield. Prices were calculated based on ingredients purchased at County Market on March 11.

Place carrots, potatoes, and cabbage in the bottom of a slow cooker. Sprinkle with 3/4 teaspoon salt and 1/4 teaspoon pepper. Stir gently. Remove brisket from package and rinse.

Add cabbage and remaining ingredients to food-safe plastic bag, seal, removing as much air as possible, and submerge in stock pot with beef for last 2 hours of cooking time.

Corned beef: 1 corned beef brisket (2½ to 3½ pounds) ¼ cup honey. 1 tablespoon Dijon mustard. Dilled cabbage: 1 medium head cabbage (about 2 pounds), cut into 8 wedges. 3 tablespoons butter ...

1 tablespoon Dijon mustard. 1 1/2 teaspoons chopped fresh dill. Heat oven to 350 degrees. Place brisket and 2 cups water in Dutch oven. Bring just to a simmer; do not boil.

4-5 cloves garlic (smashed) Salt. Black pepper. Parchment top (often called a cartouche). Preparation: Cut cabbage into 4-6 sections, and season liberally with salt and black pepper.