Corned Beef & Cabbage Sheet-Pan Dinner (No Boiling Pot Required)
Corned Beef & Cabbage Sheet-Pan Dinner is a delightful twist on the traditional dish that many of us know and love. This version takes the aromatic combination of tender corned beef, vibrant cabbage, and hearty potatoes, but it does away with the cumbersome boiling pot. Instead, everything cooks together beautifully, allowing the flavors to meld and create a delicious meal that will satisfy your family’s cravings. It’s an ideal way to bring a taste of Irish-American cuisine into your kitchen without the fuss!
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When I first discovered this sheet-pan approach, I was amazed at how easy it made preparing a classic dinner. The roasted vegetables emerge from the oven caramelized and flavorful, enhancing the overall taste of the meal. Plus, the single-pan cleanup is an absolute winner in my book! Whether for St. Patrick’s Day or any cozy weeknight dinner, this recipe is a no-brainer. Trust me; once you try this easy, budget-friendly corned beef & cabbage sheet-pan dinner, you’ll have a new favorite to add to your rotation!
Why You’ll Love This Recipe
- Simple & Quick: The entire dish is prepped in just 10 minutes and comes together in under an hour—perfect for busy nights!
- Irresistible Flavor: The combination of mustard, caraway seeds, and spices adds layers of deliciousness to every bite.
- Eye-Catching Appeal: Bright veggies like carrots and cabbage create a colorful plate that’s sure to impress.
- Flexible Serving: Great for family dinners, weekend gatherings, or even meal prep for the week!
- Diet-Friendly Options: Easily customizable using vegetables you have on hand; it can accommodate various dietary needs.
Ingredients You’ll Need
- 5 large carrots, cut into 2-inch pieces: Adds sweetness and color to the dish.
- 1 large onion, peeled, cut into 2-inch pieces: Brings depth and a hint of spiciness.
- 24 oz. small (1 to 2-inch) waxy potatoes: Their creamy texture holds up beautifully during roasting.
- ⅓ cup grainy mustard: Provides a lovely tang and flavor base for the veggies.
- 2 tbsp. olive oil: Helps in caramelizing the vegetables for that golden finish.
- 1 tsp. salt: Enhances the overall taste of the dish.
- 1 tsp. caraway seeds: Adds a unique, anise-like flavor that pairs perfectly with corned beef.
- 1 tsp. onion powder: Boosts the savory notes in the dish.
- 1 tsp. ground allspice: Introduces a warm spice note that complements the mustard and beef.
- 1 (1 lb.) piece deli corned beef, cut into 1-inch cubes: The star of the dish—this flavorful meat is rich and satisfying.
- 1 (10 oz.) bag shredded cabbage: Provides crunch and texture, balancing the rich flavors.
How to Make Corned Beef & Cabbage Sheet-Pan Dinner (No Boiling Pot Required)
Preheat Oven: Start by preheating your oven to 425°F. This temperature is perfect for roasting vegetables and getting them nice and caramelized.
Prepare the Vegetables: In a large bowl, combine 5 large carrots, 1 large onion, and 24 oz. small waxy potatoes. Add in ⅓ cup grainy mustard, 2 tbsp. olive oil, 1 tsp. salt, 1 tsp. caraway seeds, 1 tsp. onion powder, and 1 tsp. ground allspice. Toss the veggies until they’re well coated with the mustard and spices, ensuring every piece gets that flavorful kick!
Roast the Veggies: Transfer the coated vegetables to a sheet pan and spread them into a single layer. Bake in the preheated oven for 30 minutes. You’ll want to keep an eye on them, as they should be fragrant and starting to soften when you take them out.
Prepare the Beef and Cabbage: While the vegetables are roasting, take the remaining 1 lb. of deli corned beef and 1 (10 oz.) bag of shredded cabbage and place them in the same bowl. Toss them to coat with any leftover mustard and spices that may still be lingering in the bowl, which amps up the flavor profile.
Combine and Bake: Carefully remove the sheet pan from the oven and add the corned beef and cabbage to it. Spread everything out evenly and then pop the pan back into the oven for an additional 10 minutes. The cabbage will wilt beautifully, and the beef will heat through.
Serve and Enjoy: Once everything is bright and aromatic, remove the pan from the oven. Serve the corned beef and cabbage sheet-pan dinner hot, enjoying it with loved ones.
Storing & Reheating
For leftovers, you can store the corned beef and cabbage sheet-pan dinner in an airtight container in the fridge for up to 3 days. If you want to keep it longer, transfer the dish into a freezer-safe container and it can last up to 3 months in the freezer. To reheat, simply pop it in the oven at 350°F for about 15-20 minutes, until warmed through. Note that while the textures may be slightly different after freezing, refreshing the dish with a splash of olive oil or a pinch of fresh herbs can enhance its flavor.
Chef’s Helpful Tips
- Avoid overcooking the vegetables; they should be tender but still slightly crisp.
- For a more pronounced flavor, let your corned beef sit at room temperature for about 15 minutes before baking.
- If you prefer a softer cabbage, add it to the oven with the vegetables for the full cooking time.
- Experiment with different seasonings; adding thyme or rosemary can provide an exciting twist.
- If you’re a fan of heat, a sprinkle of red pepper flakes before serving could provide a delightful kick!
This sheet-pan dinner is bound to become a staple in your kitchen. The method is straightforward, and the results are satisfying—both in taste and presentation. Don’t hesitate to mix things up with your favorite vegetables; after all, it’s all about enjoying the process and making it your own!
Recipe FAQs
Can I use a different type of meat for this recipe?
Absolutely! While the corned beef adds unique flavor and texture, you can substitute it with pastrami or even a roasted chicken if you prefer. Just make sure to adjust the cooking time accordingly to ensure it is cooked through and heated all the way.
How do I know when the vegetables are done cooking?
The vegetables should be tender when pierced with a fork and slightly caramelized on the edges. This typically takes about 30 minutes of roasting time, but keep an eye on them to avoid overcooking.
Can I add more vegetables?
Yes! Feel free to incorporate your favorites—like bell peppers, broccoli, or even sweet potatoes. Just be mindful of their cooking times, as some may need less or more time in the oven compared to the potatoes and carrots.
Is this recipe nutritious?
It sure is! This dish incorporates a variety of vegetables alongside the protein from the corned beef, making it a balanced meal rich in vitamins and flavors. The inclusion of fiber-rich veggies also supports a healthy diet!
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📖 Recipe Card
Corned Beef & Cabbage Sheet-Pan Dinner (No Boiling Pot Required)
- Prep Time: 10 minutes
- Cook Time: 50 minutes
- Total Time: 1 hour
- Yield: 6 servings 1x
- Category: Main Dishes
- Method: Oven
- Cuisine: American
Description
This Corned Beef & Cabbage Sheet-Pan Dinner is packed with flavor and incredibly easy to prepare, making it perfect for a satisfying weeknight meal. With tender carrots, onions, and potatoes, this dish is a delightful comfort food that brings everyone together. Enjoy the savory taste of corned beef paired with cabbage in just one pan!
Ingredients
- 5 large carrots, cut into 2-inch pieces
- 1 large onion, peeled, cut into 2-inch pieces
- 24 oz. small (1 to 2-inch) waxy potatoes
- ⅓ cup grainy mustard
- 2 tbsp. olive oil
- 1 tsp. salt
- 1 tsp. caraway seeds
- 1 tsp. onion powder
- 1 tsp. ground allspice
- 1 (1 lb.) piece deli corned beef, cut into 1-inch cubes
- 1 (10 oz.) bag shredded cabbage
Instructions
- Preheat the oven to 425°F.
- In a large bowl, combine the carrots, onion, potatoes, mustard, olive oil, salt, caraway seeds, onion powder, and allspice. Toss until the vegetables are evenly coated with the mixture.
- Transfer the coated vegetables to a sheet pan and spread them out in a single layer. Bake in the oven for 30 minutes.
- While the vegetables are baking, mix the corned beef and shredded cabbage in the same bowl, ensuring they are coated in the remaining mustard and spices. Set aside.
- After 30 minutes, remove the pan from the oven and add the corned beef and cabbage on top of the vegetables. Return the pan to the oven and bake for an additional 10 minutes.
- Remove the pan from the oven and serve the meal immediately.
Notes
For added flavor, you can marinate the corned beef overnight in mustard and spices before cooking.
Feel free to customize the vegetables based on what you have available.
Nutrition
- Serving Size: 1 serving
- Calories: 400
- Sugar: 5g
- Sodium: 1000mg
- Fat: 18g
- Saturated Fat: 4g
- Unsaturated Fat: 0g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 7g
- Protein: 19g
- Cholesterol: 70mg
