Corned Beef Cabbage Dinner

There is something deeply satisfying about a meal that comes together on a single pan, filling the kitchen with the warm, savory aromas of roasted vegetables and seasoned meat. This Corned Beef and Cabbage Sheet Pan Dinner is a quick and flavorful twist on a beloved Irish-American classic. Instead of the traditional long simmer on the stovetop, everything—tender corned beef, crisp cabbage wedges, halved baby potatoes, sweet carrots, and golden onion—goes onto one large sheet pan and into a hot oven. In just 55 minutes from start to finish, you have a hearty, gluten-free main dish that serves four with minimal cleanup and maximum comfort.

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The secret to this dish lies in the heat. Roasting at 220°C (425°F) transforms humble vegetables into something extraordinary—potatoes develop golden, slightly crispy skins, carrots turn sweet and tender at their centers while caramelizing at the edges, and cabbage wedges soften and char just enough to lose their raw bite without becoming mushy. The corned beef, already cooked and sliced, only needs the final 15 minutes in the oven to warm through and pick up those beautiful, lightly crisped edges. A side of whole grain mustard ties everything together with a bright, tangy note that cuts 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)

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Instructions

Step 1: Preheat and prepare

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

Damit dieses Rezept bestens gelingt, empfiehlt es sich, das Gemüse gleichmäßig auf dem Backblech zu verteilen und darauf zu achten, dass die Stücke sich möglichst nicht überlappen. So wird jedes Stück gleichmäßig geröstet und bekommt die charakteristischen goldenen Ränder. Beim Umrühren in der Hälfte der Garzeit lohnt es sich, die Stücke zu wenden, damit alle Seiten Hitze abbekommen. Das Corned Beef erst in der zweiten Garhälfte hinzuzufügen verhindert, dass es austrocknet—die 15 Minuten reichen vollkommen aus, um es durchzuwärmen und leicht zu rösten. Wer es etwas schärfer mag, kann vor dem Rösten eine Prise Chiliflocken über das Gemüse streuen.

Varianten und Anpassungen

Dieses Rezept lässt sich auf vielfältige Weise abwandeln. Wer Baby-Kartoffeln durch Süßkartoffeln ersetzen möchte, erhält ein leicht süßlicheres Geschmacksprofil, das hervorragend mit dem würzigen Corned Beef harmoniert. Reste lassen sich am nächsten Morgen ganz einfach zu einem deftigen Hash verarbeiten: Einfach alles grob hacken und in einer Pfanne mit etwas Butter anbraten, bis eine goldbraune Kruste entsteht. Für eine klassisch irisch-amerikanische Variante kann das Corned Beef auch durch selbst gepökeltes Rindfleisch ersetzt werden, sofern vorhanden.

Serviervorschläge

Dieses Sheet-Pan-Dinner kommt am besten direkt aus dem Ofen auf den Tisch—heiß, dampfend und mit dem Duft von geröstetem Gemüse und zartem Corned Beef. Ein Klecks Vollkornsenf auf der Seite ist die klassische Ergänzung und bringt eine angenehme Würze, die die Reichhaltigkeit des Fleisches ausbalanciert. Alternativ passt auch ein einfacher grüner Salat als leichte Beilage. Für ein festliches Sonntagsessen oder ein unkompliziertes Dinner zum St. Patrick's Day ist dieses Gericht gleichermaßen geeignet.

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Whether you are looking for a stress-free weeknight dinner, a simple way to celebrate St. Patrick's Day, or just a satisfying meal that the whole family will enjoy, this Corned Beef and Cabbage Sheet Pan Dinner delivers. The combination of caramelized vegetables, savory corned beef, and fragrant herbs roasted together at high heat creates a dish that is greater than the sum of its parts—deeply comforting, wonderfully flavorful, and ready in under an hour. Keep the whole grain mustard close, gather everyone around the table, and enjoy every last bite.

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Cooking Guide

→ Can I use fresh corned beef for this dish?

Yes, cooked corned beef works best; if using fresh, make sure it's fully cooked before roasting with the vegetables to ensure tenderness.

→ What vegetables can I substitute for this meal?

Sweet potatoes can replace baby potatoes for a sweeter note, and other root vegetables like parsnips or turnips will also complement the flavors well.

→ How do I achieve crisp edges on the beef slices?

After roasting the vegetables for 25 minutes, place the sliced beef among them and continue roasting uncovered to allow the edges to crisp up.

→ Is this meal suitable for a gluten-free diet?

Yes, provided that the corned beef and any condiments used, like mustard, do not contain gluten ingredients.

→ Can I prepare this dish ahead of time?

Vegetables can be prepped and tossed with seasonings in advance, but for best texture, roast immediately before serving.