Heat 2 tablespoons of olive oil in a large Dutch oven over medium heat. Add a finely chopped large onion and 3 minced garlic cloves, sauté until the onion is translucent and fragrant.

Pat a 4-pound beef brisket dry and season with kosher salt and ground black pepper. Increase heat to medium-high and sear the brisket for 3–4 minutes on each side until browned.

Pour in 3 cups of low-sodium beef broth, 2 tablespoons of Worcestershire sauce, and 1 cup of water. Add 1 tablespoon of mustard seeds, 2 bay leaves, and a few sprigs of fresh thyme. Bring to a boil, then reduce heat and simmer for 3 hours.

After 3 hours, add 4 cubed medium potatoes and 2 large peeled carrots cut into chunks around the brisket. Simmer uncovered for an additional 15 minutes.

Layer 4 cabbage wedges on top of the brisket and vegetables. Cook uncovered for 5–10 minutes until the cabbage is tender but not mushy.

Transfer the cooked brisket to a cutting board and cover with foil. Let it rest for 10–15 minutes to allow juices to redistribute.

Slice the brisket against the grain and serve alongside the vegetables with the braising liquid drizzled on top.