My dad waits all year for this melt-in-your-mouth dinner. Just 4 ingredients and so tender.

For extra richness, stir 1–2 additional tablespoons of butter into the hot cooking liquid before spooning it over the meat and cabbage. If your family likes a little spice, add a pinch of red pepper flakes to the pot with the seasoning packet at the beginning. For kids who are unsure about cabbage, slice a few of the cooked wedges into thinner strips and mix with extra melted butter and a pinch of salt; it feels more like buttery noodles and is often an easier sell. You can also make this in a slow cooker: place the brisket and seasoning in the crock, add just enough water to cover, and cook on low for 8–9 hours or until very tender, then transfer the hot broth to a pot on the stove to simmer the cabbage wedges for 20–25 minutes. For pressure cooker users, cook the brisket with the seasoning and water on high pressure for about 90 minutes with a natural release, then cook the cabbage in the strained broth on the stovetop or using the sauté function until tender. If you’re serving both low carb and non–low carb eaters, you can toss a few baby potatoes into a separate small pot of salted water to boil while the cabbage cooks, keeping the main dish itself just four ingredients and low carb.