Add the sliced or shredded corned beef next to the cabbage, again spooning a little of the hot broth over the meat to keep it juicy. Serve warm right away, or let everything cool slightly before packing into white plastic containers for easy reheating during the week.
If you want to lean into even more flavor without adding extra ingredients, swap half of the water for unsalted beef broth or use the low-sodium version of either to control the saltiness. For a slightly different texture, cook the corned beef in a slow cooker on LOW for 8–10 hours with just enough water to come halfway up the sides, then add the cabbage wedges during the last 2 hours of cooking. In an Instant Pot, cook the brisket with water and seasoning on HIGH pressure for about 90 minutes with a natural release, then remove the meat and pressure-cook the cabbage wedges in the same liquid for 3–4 minutes. To keep things low carb but add more veggies, tuck a few chunks of celery or a peeled turnip into the pot with the cabbage (this technically adds ingredients, but they cook in the same liquid and don’t change the process). Leftovers are fantastic crisped up in a skillet the next day—just reheat the meat and cabbage in some of the cooking juices until the edges start to brown slightly. If the corned beef tastes too salty, slice or shred it and then briefly simmer it again in fresh water to mellow the salt before serving.
