Corned Beef Cabbage Dinner

There is something deeply satisfying about a meal that comes together on a single pan—minimal fuss, maximum flavor, and almost no cleanup. This Corned Beef and Cabbage Sheet Pan Dinner takes everything you love about the classic Irish-American comfort dish and reimagines it for a busy weeknight. Thick slices of tender cooked corned beef are nestled among halved baby potatoes, chunky carrots, caramelized onion wedges, and hearty cabbage, all roasted together at high heat until the edges turn golden and the vegetables become irresistibly soft. Ready in just 55 minutes from start to finish, it is the kind of dinner that earns a permanent spot in your weekly rotation.

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The secret to this dish is the oven temperature. Roasting at 220°C (425°F) drives moisture away quickly, allowing the potatoes to develop a crisp exterior while the cabbage wedges take on beautiful caramelized edges. The corned beef joins the pan only in the final 15 minutes, giving it just enough time to heat through and crisp slightly at the edges without drying out. A finishing touch of whole grain mustard on the side adds a bright, tangy note that ties the whole plate together beautifully.

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)

Transfer liquids, oils, and dry ingredients cleanly into bottles and jars while cooking or baking.

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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 zur gleichen Zeit gar wird. Die Kartoffeln sollten mit der Schnittfläche nach unten auf das Backblech gelegt werden – so bekommen sie eine schöne goldene Kruste. Das Corned Beef erst in den letzten 15 Minuten auf das Blech geben, damit es saftig bleibt und nicht austrocknet. Wenn du kein Pergamentpapier zur Hand hast, funktioniert Aluminiumfolie genauso gut und erleichtert die Reinigung erheblich.

Varianten und Anpassungen

Für eine würzigere Note kannst du vor dem Rösten eine Prise Chiliflocken unter das Gemüse mischen. Süßkartoffeln lassen sich problemlos als Ersatz für die Babykartoffeln verwenden und verleihen dem Gericht eine leicht süßliche Note. Wer es besonders knusprig mag, kann das Corned Beef in den letzten 3–4 Minuten kurz unter den Grill schieben. Reste vom nächsten Morgen lassen sich wunderbar als Hash in der Pfanne anbraten – einfach alles grob hacken und bei mittlerer Hitze goldbraun braten.

Serviervorschläge

Dieses Gericht ist ein vollständiges Mahl für sich – Protein, Gemüse und Stärke auf einem einzigen Blech. Serviere es direkt vom Blech in der Mitte des Tisches, damit jeder sich selbst bedienen kann. Ein Klecks Vollkornsenf auf dem Teller rundet den Geschmack ab und ergänzt das herzhafte Corned Beef perfekt. Dazu passt ein einfaches grünes Salatbeiwerk oder frisches Brot, sofern keine glutenfreie Ernährung erforderlich ist.

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Whether you are celebrating St. Patrick's Day or simply looking for a reliable, no-fuss dinner on a busy evening, this Corned Beef and Cabbage Sheet Pan Dinner delivers comfort and flavor without the complexity. With just 15 minutes of preparation, a handful of pantry spices, and one trusty sheet pan, you can bring a wholesome, gluten-free meal to the table that the whole family will enjoy. Give it a try, and do not forget to save the leftovers—the next morning's skillet hash might just be the best part.

Keeps spoons and utensils off counters while cooking, catching drips and keeping your stovetop clean.

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Recipe Questions

→ Can I substitute other vegetables for cabbage?

Yes, kale or Brussels sprouts make great alternatives, adding a different texture and flavor to the dish.

→ How can I add some spice to this dinner?

Sprinkle crushed red pepper flakes on the vegetables before roasting for a subtle spicy kick.

→ Is it better to use cooked or raw corned beef?

Using pre-cooked corned beef allows for quicker reheating and crisping without overcooking the vegetables.

→ What side can complement this sheet pan meal?

A fresh green salad or crusty bread pairs well to balance the hearty flavors.

→ How do I ensure the vegetables roast evenly?

Cut vegetables into uniform pieces and stir halfway through roasting for consistent tenderness and caramelization.