Heat oven to 350°F. Place corned beef brisket and 2 cups water in Dutch oven. Bring just to a simmer; do not boil. Cover tightly and cook in 350°F oven 2-1/2 to 3-1/2 hours or until fork-tender.
About 20 minutes before Brisket is done, steam cabbage 15 to 20 minutes or until tender.
Remove brisket from water; trim fat. Place on rack in broiler pan so surface of beef is 3 to 4 inches from heat. Combine honey and 1 tablespoon mustard. Brush top of brisket with 1/2 of glaze; broil 3 minutes. Brush with remaining glaze; broil 2 minutes or until glazed.
Combine butter, 1 tablespoon mustard and dill; spread on hot cabbage. Carve brisket diagonally across the grain. Serve with cabbage.
Nutrition information per serving: 350 Calories; 198.9 kcal Calories from fat; 22.1 g Total Fat; 9 g Saturated Fat; 0.2 g Trans Fat; 0.8 g Polyunsaturated Fat; 9.5 g Monounsaturated Fat; 99 mg Cholesterol; 976 mg Sodium; 21 g Total Carbohydrate; 3.8 g Dietary Fiber; 17.5 g Protein; 2.4 mg Iron; 390 mg Potassium; 3 mg Niacin; 0.4 mg Vitamin B6; 1.4 mcg Vitamin B12; 4.2 mg Zinc; 28.5 mcg Selenium; 76.7 mg Choline;