Corned Beef Cabbage Dinner

There is something deeply satisfying about a meal that asks almost nothing of you and yet delivers everything you crave. This Corned Beef and Cabbage Sheet Pan Dinner is exactly that kind of recipe—a quick and flavorful twist on the beloved Irish-American classic, brought together on a single pan in under an hour. Tender slices of cooked corned beef are nestled alongside golden baby potatoes, sweet carrots, caramelized onion wedges, and crisp cabbage, all seasoned with thyme, parsley, and garlic and roasted at high heat until the edges turn wonderfully crisped and fragrant. Whether you are celebrating St. Patrick's Day or simply need a fuss-free weeknight dinner, this sheet pan meal is ready in 55 minutes and leaves very little washing up behind.

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The magic of this dish lies in the oven doing all the hard work. By roasting the vegetables first at 220°C (425°F) and adding the pre-cooked corned beef only in the final 15 minutes, you ensure that the potatoes and carrots become perfectly tender while the beef heats through and picks up those irresistible caramelized edges. A light drizzle of olive oil and a generous seasoning of kosher salt, black pepper, dried thyme, dried parsley, and garlic powder bring everything together into a cohesive, savory plate. A spoonful of whole grain mustard on the side is optional but highly recommended—its slight tang cuts beautifully through the richness of the beef.

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)

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 gleichmäßig gart. Wer es etwas schärfer mag, kann vor dem Rösten eine Prise Chiliflocken unter das Gemüse mischen. Das Rühren nach der Hälfte der Garzeit sorgt dafür, dass das Gemüse von allen Seiten schöne Röstaromen entwickelt und nicht an der Pfanne anhaftet. Verwende unbedingt eine ausreichend große Backform, damit das Gemüse in einer einzigen Schicht liegt—zu eng zusammengestapeltes Gemüse dampft eher, anstatt zu rösten.

Varianten und Anpassungen

Für eine etwas süßere Geschmacksnote lassen sich die Baby-Kartoffeln problemlos durch Süßkartoffeln ersetzen—die Garzeit bleibt dabei gleich. Wer keinen Senf mag oder eine senfreie Variante bevorzugt, kann das Gericht auch ohne Beilage servieren, da es von Haus aus sehr aromatisch ist. Reste des Abendessens eignen sich hervorragend als Grundlage für einen klassischen Corned-Beef-Hash am nächsten Morgen: Einfach alles grob hacken und in einer Pfanne knusprig anbraten.

Serviervorschläge

Dieses Blechofengericht ist für sich allein bereits ein vollständiges Hauptgericht für vier Personen. Serviere es direkt vom Backblech für ein entspanntes, rustikales Dinner. Ein kleines Schälchen körniger Senf auf dem Tisch rundet das Geschmackserlebnis ab. Wer möchte, kann zusätzlich frisch gehackte Petersilie über das fertige Gericht streuen, um Farbe und Frische hinzuzufügen. Ein kühles Glas Wasser oder Apfelcider passt hervorragend dazu.

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Simple, hearty, and deeply satisfying, this Corned Beef and Cabbage Sheet Pan Dinner proves that weeknight cooking does not have to be complicated to be delicious. With one pan, a handful of everyday ingredients, and less than an hour from start to finish, you have a complete meal that honors the spirit of a classic while fitting seamlessly into a busy modern schedule. Make it once, and it is sure to earn a permanent spot in your regular dinner rotation—especially when you discover just how good the leftovers taste the next morning as a sizzling skillet hash.

Recipe FAQs

→ What type of pan works best for this dish?

A large sheet pan lined with parchment paper or foil ensures even roasting and easy cleanup.

→ Can I use sweet potatoes instead of baby potatoes?

Yes, substituting sweet potatoes adds a natural sweetness and changes the flavor profile pleasantly.

→ How do I make the vegetables crispier?

Ensure they are well coated in olive oil and roast at a high temperature, stirring halfway through for even crisping.

→ Is it necessary to precook the corned beef?

The dish uses pre-cooked corned beef that is warmed through and slightly crisped during roasting for best results.

→ What seasonings complement the corned beef and vegetables?

Thyme, parsley, garlic powder, salt, and black pepper create a balanced and aromatic flavor blend.