Corned Beef & Cabbage Sheet-Pan Dinner (No Boiling Pot Required)
Corned beef and cabbage? What a classic Irish-American comfort dish! This Corned Beef & Cabbage Sheet-Pan Dinner (No Boiling Pot Required) takes the traditional recipe and simplifies it into a delightful one-pan meal perfect for weeknight dinners or St. Patrick’s Day celebrations. You’ll love how the hearty flavors meld together as the veggies roast beautifully alongside the tender corned beef. With no boiling required, you can enjoy all the charm of this classic dish with less hassle.
Table of Contents
I first made this recipe when I was searching for an easy yet satisfying dinner option that would impress my family without taking too much time. The warmth from the roasted vegetables coupled with the savory beef makes it an instant winner. And let me tell you, there’s nothing quite like the smell of this dish bubbling away in the oven—it fills your home with the essence of cozy gatherings and comfort food. I can’t wait for you to experience it!
Why You’ll Love This Recipe
- Simple & Quick: Prepped in just 10 minutes, this dinner takes about 50 minutes in total, making it perfect for busy evenings.
- Irresistible Flavor: The blend of caraway seeds, onion powder, and allspice brings an unexpected twist to this classic dish.
- Eye-Catching Appeal: Bright, colorful veggies alongside the succulent corned beef make for a stunning presentation.
- Flexible Serving: Great for a family weeknight meal, a gathering with friends, or a festive occasion.
- Diet-Friendly Options: This dish can easily be adjusted to accommodate specific dietary needs by choosing gluten-free mustard or vegetarian substitutes.
Ingredients You’ll Need
- 5 large carrots, cut into 2-inch pieces: These add a sweet earthy flavor to the dish. Feel free to substitute with parsnips if you’d like.
- 1 large onion, peeled, cut into 2-inch pieces: Onions caramelize beautifully during roasting, adding depth to the overall flavor.
- 24 oz. small (1 to 2-inch) waxy potatoes: These potatoes hold their shape well during cooking; Yukon gold is a fantastic choice here.
- ⅓ cup grainy mustard: This gives your dish a delightful tang and complements the corned beef. Dijon mustard is a suitable alternative.
- 2 tbsp. olive oil: Helps to crisp the vegetables and adds a rich flavor. Avocado oil can work as a substitute.
- 1 tsp. salt: Essential for enhancing the flavors; you can adjust according to your preference.
- 1 tsp. caraway seeds: These seeds add a classic taste reminiscent of rye bread. If you don’t have them on hand, fennel seeds will provide a similar flavor.
- 1 tsp. onion powder: This complements the fresh onions and deepens the savory notes.
- 1 tsp. ground allspice: Adds warmth and a hint of sweetness that balances the other flavors.
- 1 (1 lb.) piece deli corned beef, cut into 1-inch cubes: Tender, flavorful, and a must-have in this dish!
- 1 (10 oz.) bag shredded cabbage: This adds texture and a slight crunch; feel free to toss in some kale for added nutrition!
How to Make Corned Beef & Cabbage Sheet-Pan Dinner (No Boiling Pot Required)
Preheat the Oven: Set your oven to 425°F. This temperature is key to ensuring your vegetables roast nicely.
Prep the Veggies: In a large bowl, combine 5 large carrots, cut into 2-inch pieces, 1 large onion, peeled and cut into 2-inch pieces, and 24 oz. of small waxy potatoes. Pour in ⅓ cup of grainy mustard, add 2 tbsp. of olive oil, and sprinkle in 1 tsp. of salt, 1 tsp. of caraway seeds, 1 tsp. of onion powder, and 1 tsp. of ground allspice. Toss everything until the vegetables are well coated in the mustard and spices; this ensures that each bite has plenty of flavor.
Roast the Veggies: Transfer the coated vegetables onto a large sheet pan, spreading them into a single layer. Pop the pan in the oven and roast for about 30 minutes, or until the edges of the carrots and potatoes start to brown and the onions become fragrant.
Prepare the Corned Beef and Cabbage: While the veggies are roasting, grab the same bowl (no need to wash it) and add 1 lb. of deli corned beef, cut into 1-inch cubes, and 1 (10 oz.) bag of shredded cabbage. Toss it all to coat in any remaining mustard and spices before setting aside.
Combine and Roast Again: After 30 minutes, remove the pan from the oven. Now, add the corned beef and cabbage mixture to the pan, spreading it evenly. Return the pan to the oven for an additional 10 minutes, allowing the cabbage to wilt and the beef to warm through.
Serve and Enjoy: Once the time is up, take the pan out of the oven and be ready to serve immediately. This dish is served best hot, with a bit of rustic bread on the side if you like!
Storing & Reheating
If you happen to have leftovers, let the sheet pan dinner cool completely and store in an airtight container in the refrigerator for up to 4 days. If you want to freeze it, you can portion the leftovers into freezer-safe containers for up to 3 months. When you’re ready to enjoy them again, simply reheat in the oven at 350°F until warmed through, about 15-20 minutes. The texture might differ slightly after freezing, but a splash of broth can refresh the flavors!
Chef’s Helpful Tips
- Make sure your vegetables are cut uniformly to ensure even cooking.
- Avoid overcrowding the pan; if needed, use two pans to guarantee everything roasts properly.
- If you prefer more crispy edges, try broiling the dish for the last 2-3 minutes—just keep a close eye to avoid burning!
- If using pre-packaged corned beef, check the seasoning packet—sometimes they can be quite salty, so adjust your salt accordingly.
- You can prepare the vegetables and corned beef mix ahead of time and store them in the refrigerator unassembled for an easy last-minute dinner preparation.
Nothing beats a warm, tasty meal like this Corned Beef & Cabbage Sheet-Pan Dinner (No Boiling Pot Required) that you can throw together without much fuss. Perfectly roasted veggies and tender bites of corned beef together create a delightful experience for your taste buds.
Recipe FAQs
Can I use a different type of beef?
Absolutely! While corned beef is traditional, you could substitute with brisket or even a plant-based option for a vegetarian twist. Just adjust cooking times accordingly; beef may need more time than plant-based substitutes.
What can I serve with this dish?
This sheet-pan meal stands on its own beautifully, but if you’re looking to complement it, consider a light salad or some crusty bread to soak up the flavors.
How do I cut cabbage for this recipe?
Shredded cabbage works well for this dish and is often sold pre-shredded. If you’re cutting your own, slice the cabbage in half and then thinly slice it into strips. The trick is to keep the shreds uniform for even cooking.
Can I add other vegetables?
Definitely! Feel free to throw in some Brussels sprouts, bell peppers, or even sweet potatoes if they pique your interest. Just remember to cut them into similar sizes to ensure even cooking.
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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: Baking
- Cuisine: Irish
Description
Enjoy the delightful flavors of Corned Beef & Cabbage Sheet-Pan Dinner that’s both quick to prepare and bursting with savory goodness. Perfect for a hearty meal!
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 carrots, onion, potatoes, mustard, olive oil, salt, caraway seeds, onion powder, and allspice. Toss to coat vegetables evenly.
- Spread the coated vegetables onto a sheet pan in a single layer. Bake for 30 minutes in the oven.
- In the meantime, add the corned beef and shredded cabbage to the same bowl. Toss to coat them with any remaining mustard and spices, and set aside.
- After 30 minutes, take the pan out of the oven. Add the corned beef and cabbage mixture to the pan and return it to the oven. Bake for an additional 10 minutes.
- Remove the pan from the oven and serve immediately.
Notes
For added flavor, consider using a combination of different mustards.
This dish pairs well with whole grain bread or a light salad.
Nutrition
- Serving Size: 1 serving
- Calories: 400
- Sugar: 5g
- Sodium: 800mg
- Fat: 18g
- Saturated Fat: 5g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 6g
- Protein: 20g
- Cholesterol: 80mg
