Slice a head of cabbage into wedges, ensuring they’re thick enough to hold their shape during cooking.

Rub your corned beef generously with spices from the seasoning packet.

Place the seasoned corned beef in a large pot and cover it with water. Bring to a boil, then reduce heat and simmer for about 2-3 hours until fork-tender.

Once the corned beef is nearly done, add the cabbage wedges to the pot. Cook for an additional 30-40 minutes, or until the cabbage is tender but still vibrant green.

In a bowl, combine plain yogurt with chopped fresh herbs like dill or parsley, a squeeze of lemon juice, and salt to taste.

Slice the corned beef against the grain and serve alongside the cabbage wedges on a platter. Drizzle with your homemade yogurt sauce.