PREP THE CORNED BEEF

1. Rinse the corned beef under water to remove excess salt, then dry with paper towels.  
2. Mix the mustard, apple cider vinegar, honey, and the spice packet in a small bowl.  
3. Remove the crisper plate from the air fryer basket. 
4. Line the basket and sides with foil. Place the corned beef fat side up onto the foil, then spread the mustard spice mixture evenly over the top. 
5. Place another sheet of foil over the brisket and tightly secure the edges to create a sealed foil packet. 

COOK THE CORNED BEEF

1. Select the Bake function, adjust temperature to 300°F and time to 60 minutes, then tap Start/Pause.  
2. Restart the air fryer with the same settings two more times.  
3. Select the Bake function, adjust temperature to 300°F and time to 30 minutes, then tap Start/Pause. 
4. Remove the top layer of foil when the corned beef reaches an internal temperature of 200°F or when the meat is tender. 
5. Select the Broil function at 450°F for 5 minutes, then tap Start/Pause. 
6. Remove corned beef when the top is nicely golden brown. 
7. Rest corned beef on a cutting board and wipe the basket clean. 

COOK THE CABBAGE

1. Place the crisper plate into the basket. 
2. Select the Preheat function, adjust temperature to 375°F, then tap Start/Pause. 
3. Cut the cabbage into wedges, about 3 inches thick. Combine the olive oil, garlic powder, salt, pepper, and red pepper flakes in a small bowl. Brush mixture over both sides of the cabbage wedges, then place the cabbage onto the preheated crisper plate. 
4. Select the Air Fry function, adjust temperature to 375°F and time to 12 minutes, then tap Start/Pause. 
5. Flip cabbage wedges over halfway through cooking. 
6. Remove cabbage when crispy and golden and serve with corned beef.