Corned Beef & Cabbage Sheet-Pan Dinner (No Boiling Pot Required)
Corned beef and cabbage is a beloved dish that embodies the heartwarming flavors of Irish-American cuisine. This delightful Corned Beef & Cabbage Sheet-Pan Dinner (No Boiling Pot Required) transforms the traditional preparation, allowing you to create a comforting meal on just one sheet pan. The succulent cubes of corned beef meld beautifully with tender carrots, onions, and vibrant cabbage, all kissed by the rich taste of grainy mustard and aromatic spices. It’s a simple but satisfying way to enjoy a classic dish without the hassle of boiling pots or multiple dishes to wash.
Table of Contents
I first discovered this recipe during a festive St. Patrick’s Day gathering, where the scent of savory spices and roasted vegetables filled the atmosphere. It’s honestly become a staple in my household, perfect for weeknight dinners or hosting friends. With the ease of a sheet pan meal, this dinner saves both time and energy while delivering a deliciously cozy experience. If you’re ready to savor a meal that feels both special and homey, you’re in for a treat!
Why You’ll Love This Recipe
- Simple & Quick: Only 10 minutes of prep time means you can enjoy this feast in just about an hour.
- Irresistible Flavor: The combination of grainy mustard, caraway seeds, and allspice creates an explosion of flavors that will warm your heart.
- Eye-Catching Appeal: Imagine a vibrant sheet pan brimming with colorful veggies accompanied by juicy corned beef – it’s as beautiful as it is tasty!
- Flexible Serving: Perfect for family dinners or holiday feasts, this dish is sure to please a crowd.
- Diet-Friendly Options: Feel free to explore variations to cater to dietary preferences, such as swapping out vegetables for your favorites.
Ingredients You’ll Need
- 5 large carrots, cut into 2-inch pieces: Carrots add natural sweetness and vibrant color, enhancing the dish’s appeal. You can use parsnips for a change.
- 1 large onion, peeled, cut into 2-inch pieces: Onions impart a mild, caramelized flavor as they roast, beautifully complementing the other ingredients. Sweet onions work as a delightful substitute.
- 24 oz. small waxy potatoes (1 to 2-inch): Waxy potatoes hold their shape during cooking and provide a satisfying bite. You could substitute them with Yukon Gold potatoes for similar results.
- ⅓ cup grainy mustard: This tangy condiment helps create a lovely glaze, adding depth to every bite. If you prefer a milder flavor, Dijon mustard could be used instead.
- 2 tbsp. olive oil: Olive oil helps achieve golden edges and a slight crispness on the vegetables. You can substitute with vegetable oil if needed.
- 1 tsp. salt: Essential for enhancing the flavors of the dish; you can adjust it based on dietary needs.
- 1 tsp. caraway seeds: These seeds contribute a warm, slightly nutty flavor that’s classic in corned beef dishes. Fennel seeds are a nice alternative if you’re looking for a different taste.
- 1 tsp. onion powder: This spice reinforces the onion flavor and adds subtle depth. Fresh onions could be used in addition to enhance the taste.
- 1 tsp. ground allspice: This warm spice adds a unique flavor profile; don’t skip it! You could substitute nutmeg for a different, yet delightful twist.
- 1 (1 lb.) piece deli corned beef, cut into 1-inch cubes: Tender corned beef is the star of the show, providing protein and flavor. Choose high-quality corned beef for the best results!
- 1 (10 oz.) bag shredded cabbage: Shredded cabbage cooks down beautifully, adding both texture and nutrition. If you want a bit of crunch, try adding Brussels sprouts.
How to Make Corned Beef & Cabbage Sheet-Pan Dinner (No Boiling Pot Required)
Preheat the Oven: Start by preheating your oven to 425°F. A hot oven is key for achieving that delightful caramelization on the vegetables.
Prepare the Veggies: In a large bowl, combine the 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. Add ⅓ cup of grainy mustard, 2 tbsp. of olive oil, 1 tsp. of salt, 1 tsp. of caraway seeds, 1 tsp. of onion powder, and 1 tsp. of ground allspice. Toss everything together until the vegetables are beautifully coated in the mustard and spices, making sure every piece gets a taste.
Roast the Veggies: Transfer the vegetable mixture onto a large sheet pan, spreading them into a single layer. Place this in your preheated oven and bake for 30 minutes. The aroma will begin to fill your kitchen, signaling the deliciousness to come!
Mix in Corned Beef and Cabbage: While the vegetables bake, take the bowl you used earlier and add 1 lb. of cubed corned beef and 10 oz. of shredded cabbage to it. Toss to coat with any remaining mustard and spices. This ensures every bite of corned beef is flavored perfectly.
Add to the Pan: After 30 minutes, remove the sheet pan from the oven. Carefully add the seasoned corned beef and cabbage to the pan. Give it a good toss, and then return it to the oven for another 10 minutes. You’ll be rewarded with bubbling goodness.
Serve It Up: Once the 10 minutes are up, take your sheet pan out of the oven and serve immediately. Your kitchen will be filled with cozy aromas, and your family will be excited to gather around the table!
Storing & Reheating
To store leftovers, cool the dish completely and transfer it to an airtight container. It will keep in the refrigerator for up to 4 days. For longer storage, you can freeze the dish by storing it in a freezer-safe container for up to 3 months. When ready to enjoy, thaw in the refrigerator overnight and reheat in a 350°F oven for about 20 minutes, ensuring the dish is heated through. Note that the texture may soften a bit after freezing, but a quick refresh in the oven can bring it back to life.
Chef’s Helpful Tips
- Avoid overcooking the vegetables; they should be fork-tender but not mushy.
- For best flavor, use fresh spices rather than stale ones.
- Cut all the vegetables to similar sizes to ensure even cooking.
- If you’re a fan of crispy edges, consider using a convection setting if available on your oven.
- This dish can be prepared a day ahead; simply reheat before serving.
- Feel free to experiment with different vegetables based on your preferences; it’s just as good with some green beans or even turnips.
Cozy meals like this satisfy the soul and create memories. The combination of tender corned beef and roasted veggies brings a warmth to the table that everyone will appreciate. Whether it’s a casual family dinner or a special occasion, this sheet-pan dinner is sure to impress and foster conversation. Don’t hesitate to make it your own by trying different seasonings or substitutes!
Recipe FAQs
Can I use other types of meat instead of corned beef?
Absolutely! You can substitute with brisket, roast beef, or even a veggie option like jackfruit for a plant-based alternative. Just keep in mind that cooking times might vary slightly based on the meat used.
How do I know when the vegetables are done?
The vegetables should be tender and lightly caramelized, with a fork easily piercing through but not falling apart. If you prefer them a bit more roasted, just keep an eye on them while they bake.
Is this meal suitable for meal prep?
Definitely! It stores well, so you can make it at the start of the week and enjoy it for quick lunches or dinners. Just be mindful of texture when reheating!
Can I make this dish gluten-free?
Yes! Just ensure that the mustard and any other sauces or condiments you use are certified gluten-free. This way, you can comfortably enjoy the dish without worries.
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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 perfect comfort meal with this Corned Beef & Cabbage Sheet-Pan Dinner. Easy to prepare, it brings tender vegetables and savory, juicy corned beef together for a delightful meal that the whole family will love, perfect for any weeknight dinner.
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 until all vegetables are well coated.
- Spread the vegetable mixture onto a sheet pan in a single layer and bake for 30 minutes.
- In the same bowl, combine corned beef and shredded cabbage, tossing to coat with any remaining mustard and spices.
- After 30 minutes, add the corned beef and cabbage to the sheet pan. Return to the oven and bake for an additional 10 minutes.
- Remove from the oven and serve immediately.
Notes
Feel free to add other root vegetables for more variety.
Make sure to arrange the vegetables in a single layer for even cooking.
For extra flavor, add a splash of broth or water to the pan before baking.
Nutrition
- Serving Size: 1/6 of the dish
- Calories: 350
- Sugar: 5g
- Sodium: 900mg
- Fat: 15g
- Saturated Fat: 4g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 5g
- Protein: 20g
- Cholesterol: 55mg
