Remove the corned beef from it's package along with the seasoning packet and rinse the corned beef under cold water.
Place corned beef, fat side up, in Deep Covered Baker
or a large casserole dish
Using a mortar and pestle crush the seasonings into a coarse powder. Sprinkle the ground spices over the fat cap on the meat.
Cover and bake in a 275°F for 2 ½ to 3 hours or until you can insert a fork without meeting resistance.
Refrigerate at least 4 hours or overnight. Reserve juices
Fill a large (I used an 8 quart pot) with water and bring to a boil.
Fill a large mixing bowl with cold water.
Poke a fork or a fondue stick through the core of the cabbage.
Remove the outer two leaves and discard.
Plunge the whole head of cabbage into the boiling water for about 10 seconds.
Remove and plunge into cold water.
Gently peel the individual leaves off the cabbage head. Repeat this process until you have 8 large leaves.
Make a cut along each side of the thick stem and remove from cabbage leaf.
Cut the remaining cabbage in quarters and remove the core. Thinly slice into strips.
In a small mixing bowl combine 2 Tbsp balsamic vinegar, 1 Tbsp Coarse Ground mustard, & 1 Tbsp of honey. Mix until well combined.
Heat about a Tbsp of olive oil in a stainless steel pan until very hot, add ⅓ to ½ of the sliced cabbage. You only want a single layer of cabbage in the pan. Allow to cook without stirring for a few minutes to allow the cabbage to brown.
Season with a pinch of salt and pepper. Add ½ Tbsp of balsamic vinegar sauce and stir (reserve the remaining sauce).
Cook until tender, about 5 minutes. Repeat until all sliced cabbage is cooked.
Cut potatoes in half, then in quarters, then in eighths.
Peel and cut carrots on a bias.
Slice corned beef against the grain into 8 equal slices.
Preheat oven to 350° F.
Lay one large cabbage leaf on a cutting board or flat surface.
Place ⅛th of cooked cabbage on the leaf, followed by 4 slices of potato and 4 slices of carrots. Top with one slice of corned beef.
Fold in sides of cabbage leave and roll.
Place the cabbage roll seam side down in Deep Dish Baker with the juice from cooking the corned beef. Do this with all eight cabbage leaves.
Pour remaining balsamic/mustard/honey sauce over cabbage rolls and bake in a 350° F oven for one hour.
Remove corned beef cabbage rolls and place on a sheet pan.
Return to oven on 200° F to keep warm until ready to serve.
Strain juices from Deep Dish Baker into a small heavy sauce pan. Place on stove on medium high heat and bring to a boil.
Add 1 Tbsp balsamic vinegar, 1 Tbsp Coarse Ground Dijon mustard, & 1 Tbsp honey.
Allow to gently boil until liquid is reduced by half.
Remove from heat and keep room temperature until ready to use.
Cut each cabbage roll in half on the diagonal.
Drizzle with balsamic vinegar reduction and serve warm.