Corned Beef Cabbage Dinner

There is something deeply satisfying about a meal that asks almost nothing of you yet delivers everything you could want on a weeknight table. This Corned Beef and Cabbage Sheet Pan Dinner is exactly that kind of dish—a quick and flavorful twist on the beloved Irish-American classic, where tender corned beef, crisp cabbage wedges, golden baby potatoes, sweet carrots, and onion all roast together on a single pan until caramelized at the edges and fragrant with thyme, parsley, and garlic. From prep to plate in just 55 minutes, it is the kind of fuss-free dinner that earns a permanent spot in your weekly rotation.

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The magic of this sheet pan dinner lies in the roasting. High heat at 220°C (425°F) coaxes the natural sugars out of the cabbage wedges and carrots, leaving them tender on the inside with those irresistible caramelized edges. The baby potatoes turn golden and crispy while the onion softens into sweet, silky ribbons. Then, in the final 15 minutes, slices of cooked corned beef are nestled right into the vegetables, picking up color and flavor from the oven's heat until their edges just begin to crisp. A spoonful of whole grain mustard on the side pulls the whole dish together with a gentle tang—classic, simple, and deeply satisfying.

Ingredients

• Meats
• 500 g (1 lb) cooked corned beef, sliced into 1 cm (½ inch) thick slices
• Vegetables
• 1 small head green cabbage, cut into 2.5 cm (1 inch) wedges
• 500 g (1 lb) baby potatoes, halved
• 3 large carrots, peeled and cut into 2.5 cm (1 inch) pieces
• 1 large yellow onion, cut into thick wedges
• Seasonings & Oils
• 2 tbsp olive oil
• 1 tsp kosher salt
• ½ tsp freshly ground black pepper
• 1 tsp dried thyme
• 1 tsp dried parsley
• 1 tsp garlic powder
• 1 tbsp whole grain mustard (for serving, optional)

Cook complete meals by sautéing, simmering sauces, boiling pasta, and steaming vegetables with reliable everyday cookware.

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Instructions

Step 1 – Preheat and prepare the pan

Preheat your oven to 220°C (425°F). Line a large sheet pan with parchment paper or foil for easy cleanup.

Step 2 – Season the vegetables

In a large bowl, toss the potatoes, carrots, onion, and cabbage with olive oil, salt, pepper, thyme, parsley, and garlic powder until well coated.

Step 3 – Roast the vegetables

Spread the vegetables evenly on the prepared sheet pan. Roast for 25 minutes, stirring halfway through.

Step 4 – Add the corned beef

Remove the pan from the oven, carefully push the vegetables aside, and nestle the corned beef slices among the vegetables.

Step 5 – Finish roasting

Return to the oven and roast for another 15 minutes, or until the vegetables are tender and the corned beef is heated through and slightly crisped at the edges.

Step 6 – Serve

Serve hot, with whole grain mustard on the side if desired.

Zusatztipps für die Zubereitung

Achte darauf, die Gemüsestücke möglichst gleichmäßig zu schneiden, damit alles gleichzeitig gar wird. Die Kohlkeile sollten nicht zu dünn sein, damit sie beim Rösten ihre Form behalten und schöne karamellisierte Kanten bekommen. Das Wenden des Gemüses nach der Hälfte der Röstzeit ist entscheidend für eine gleichmäßige Bräunung. Wenn du das Corned Beef erst in den letzten 15 Minuten hinzufügst, bleibt es saftig und wird gleichzeitig leicht knusprig—ein echter Unterschied gegenüber überhitztem Fleisch.

Varianten und Anpassungen

Für eine würzigere Variante kannst du eine Prise Chiliflocken unter das Gemüse mischen, bevor es in den Ofen kommt. Wer eine süßlichere Note bevorzugt, ersetzt die Babykartoffeln durch Süßkartoffeln—diese harmonieren wunderbar mit dem salzigen Corned Beef. Die übrig gebliebenen Zutaten lassen sich am nächsten Morgen ganz einfach zu einem deftigen Hash verarbeiten: Alles grob hacken und in einer Pfanne mit etwas Öl anbraten, bis alles schön knusprig ist. Ein perfektes Resteessen!

Serviervorschläge

Dieses Sheet-Pan-Dinner ist ein vollständiges Gericht für sich—Fleisch und Gemüse kommen gemeinsam aus dem Ofen und brauchen keine aufwendige Beilage. Serviere es direkt vom Blech oder auf einer großen Platte, damit alle sich selbst bedienen können. Ein Klecks Vollkornsenf auf dem Teller rundet das Geschmackserlebnis perfekt ab. Wer möchte, kann dazu frisches Brot reichen, obwohl das Rezept von Natur aus glutenfrei ist—achte in diesem Fall auf eine glutenfreie Brotvariante.

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Whether you are celebrating St. Patrick's Day or simply need a reliable, wholesome dinner on a busy weeknight, this Corned Beef and Cabbage Sheet Pan Dinner delivers every time. It is hearty without being heavy, deeply flavored without being complicated, and generous enough to feed four—with leftovers that might just become your new favorite morning hash. One pan, simple ingredients, bold results: that is the kind of cooking worth coming home to.

Serve homemade meals comfortably with sturdy utensils and steak knives for everyday dining and special dinners.

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Recipe FAQ

→ What is the best way to roast corned beef with vegetables?

For a balanced roast, cook the vegetables first to begin softening them, then nestle the corned beef slices among the veggies and finish roasting until heated through and edges crisp slightly.

→ Can I substitute baby potatoes with other types?

Yes, baby potatoes can be swapped for sweet potatoes or fingerlings to add a different flavor and texture to the meal.

→ How can I add more spice to this dish?

Add crushed red pepper flakes to the vegetable mix before roasting for a subtle spicy kick without overpowering the natural flavors.

→ Is this dish suitable for gluten-free diets?

Yes, it naturally avoids gluten, but ensure any pre-cooked meat and condiments like mustard are also gluten-free by checking their labels.

→ What sides or condiments complement this sheet pan meal?

Serve with whole grain mustard to enhance flavor, or pair with a fresh green salad for extra brightness and texture contrast.

→ How do leftovers best get reused?

Chop leftover corned beef and roasted vegetables to make a quick and tasty hash the next morning, ideal for breakfast or brunch.