There’s something deeply comforting about corned beef and cabbage the tender meat, the sweet-crisp vegetables, and the savory aroma that fills the kitchen as it cooks. This Easy Corned Beef and Cabbage Sheet Pan recipe takes everything you love about the classic dish and simplifies it into one fuss free, oven baked meal. The corned beef roasts up juicy and flavorful, while the cabbage, potatoes, and carrots caramelize gently around it, soaking up all those rich, seasoned drippings.
What makes this version especially appealing is how effortless it feels. No large pots, no constant checking, no complicated steps just simple prep, one pan, and hands off cooking that delivers big, satisfying flavor. It’s the kind of hearty, reliable dinner that works just as well for a cozy family meal as it does for a low stress holiday spread.
Corned Beef and Cabbage Recipe
What Is Easy Corned Beef and Cabbage Sheet Pan?
Corned beef and cabbage is a traditional dish with roots in Irish American cooking, most commonly enjoyed around St. Patrick’s Day but beloved year round for its warmth and simplicity. Traditionally, the beef is simmered for hours on the stovetop, with vegetables added toward the end.
This sheet pan version reimagines the classic by roasting everything together in the oven. The dry heat intensifies flavor, creates lightly crisp edges on the vegetables, and keeps the beef tender without boiling away its richness. It’s a modern, streamlined take that preserves the soul of the dish while making it easier for everyday cooking.
Why You’ll Love This Recipe
- One pan simplicity: Everything cooks on a single sheet pan, making prep and cleanup incredibly easy.
- Bold, balanced flavors: Savory corned beef, buttery potatoes, sweet carrots, and mellow roasted cabbage work perfectly together.
- Hands off cooking: Once it’s in the oven, the recipe largely takes care of itself.
- Perfect for gatherings: Easy to scale up and ideal for feeding a crowd without stress.
- Comfort food made practical: All the coziness of the classic dish, with a more modern approach.
How This Recipe Works
- Roasting instead of boiling concentrates flavor and adds caramelization to the vegetables.
- Foil tenting at the start keeps the corned beef moist while it becomes tender.
- Adding cabbage later prevents it from overcooking and turning mushy.
- High, steady oven heat ensures even cooking and lightly crisp edges without drying out the meat.
Ingredients
For the sheet pan:
- 3–4 lb corned beef brisket (with spice packet)
- 1½ lbs baby potatoes, halved (Yukon Gold or red potatoes work well)
- 4 large carrots, peeled and cut into thick chunks
- 1 large green cabbage, cut into wedges
- 3 tablespoons olive oil
- ½ cup low-sodium beef broth or water
- 2 tablespoons unsalted butter, cut into small pieces
- Freshly ground black pepper, to taste
Optional additions & substitutions:
- Swap potatoes for sweet potatoes for a slightly sweeter profile
- Add sliced onions for extra depth
- Use garlic powder or whole garlic cloves for more aroma
- Finish with chopped parsley or whole-grain mustard for serving
Step-by-Step Instructions
- Preheat the oven
Preheat your oven to 375°F (190°C). Line a large rimmed sheet pan with foil or parchment for easier cleanup. - Prepare the vegetables
In a large bowl, toss the potatoes and carrots with olive oil and a pinch of black pepper. Spread them evenly on the sheet pan, leaving space in the center for the corned beef. - Add the corned beef
Place the corned beef brisket in the center of the pan, fat-side up. Sprinkle the included spice packet evenly over the top. - Add moisture
Pour the beef broth around the vegetables (not directly over the beef). Dot the top of the brisket with butter. - Cover and roast
Loosely tent the pan with foil and roast for about 2 hours, until the beef begins to feel tender. - Add the cabbage
Remove the pan from the oven, carefully uncover, and arrange the cabbage wedges around the beef. Drizzle lightly with olive oil. - Finish roasting
Return the pan to the oven uncovered and roast for another 40–50 minutes, until the cabbage is tender with lightly browned edges and the beef is fork-tender. - Rest and slice
Let the corned beef rest for 10 minutes before slicing against the grain. Serve with vegetables and pan juices.
Tips & Tricks / Flavor Variations
- Slice against the grain for the most tender texture.
- For crispier vegetables, broil for 3–5 minutes at the end.
- Add mustard glaze: Brush the beef with Dijon mustard during the last 20 minutes for extra punch.
- Spice it up: Sprinkle red pepper flakes over the vegetables if you like heat.
- Extra richness: Finish with a drizzle of melted butter over the cabbage before serving.
Make-Ahead, Storage & Freezing Instructions
Make-ahead:
You can prep the vegetables up to a day in advance and store them in the fridge. The corned beef can also be seasoned ahead of time.
Storage:
Store leftovers in an airtight container in the refrigerator for up to 4 days.
Freezing:
Corned beef freezes well, though cabbage may soften slightly. Freeze sliced beef and vegetables separately for best texture, up to 2 months.
Reheating:
Reheat gently in the oven at 325°F, covered with foil, or warm individual portions in the microwave.
Serving Suggestions
- Serve with whole grain mustard or horseradish sauce on the side
- Pair with Irish soda bread or crusty dinner rolls
- Add a simple green salad for freshness
- For a comfort focused meal, serve alongside buttered peas or roasted Brussels sprouts
This dish also pairs beautifully with other hearty dinners like Chicken Noodle Casserole or cozy skillet meals.
Nutritional Notes (Approximate, Per Serving)
- Calories: 520
- Protein: 38g
- Fat: 28g
- Carbohydrates: 32g
- Fiber: 6g
- Sodium: Varies depending on corned beef brand
Common Mistakes to Avoid
- Skipping the foil cover early on: This can dry out the beef before it’s tender.
- Overcooking the cabbage: Always add it later so it stays sweet and structured.
- Slicing with the grain: This makes the beef chewy instead of tender.
- Using too little liquid: A small amount of broth helps keep everything moist.
FAQs About Corned Beef and Cabbage Sheet Pan
Can I use a smaller corned beef brisket?
Yes. Adjust the cooking time slightly, checking tenderness earlier.
Do I need to rinse the corned beef first?
Rinsing can reduce excess salt, but it’s optional. Use low-sodium broth if you skip rinsing.
Can I make this for a crowd?
Absolutely. Use two sheet pans and rotate them halfway through cooking.
Is this recipe good beyond St. Patrick’s Day?
Definitely. It’s a comforting, all season dinner that works anytime you want something hearty.
Conclusion
This Easy Corned Beef and Cabbage Sheet Pan recipe delivers everything you want from a classic comfort meal tender meat, flavorful vegetables, and minimal effort—all in one pan. It’s reliable, satisfying, and perfect for both special occasions and everyday dinners when you want something hearty without the hassle.
If you love easy dinners like One Pot Cheesy Sausage Pasta or Slow Cooker Venison Stew, this recipe belongs in your regular rotation.
A cozy, one pan corned beef and cabbage dinner that’s tender, flavorful, and unbelievably easy save this recipe for your next comfort food night!
Easy Corned Beef and Cabbage Sheet Pan
Ingredients
For the sheet pan:
- 3 –4 lb corned beef brisket with spice packet
- 1½ lbs baby potatoes halved (Yukon Gold or red potatoes work well)
- 4 large carrots peeled and cut into thick chunks
- 1 large green cabbage cut into wedges
- 3 tablespoons olive oil
- ½ cup low-sodium beef broth or water
- 2 tablespoons unsalted butter cut into small pieces
- Freshly ground black pepper to taste
Instructions
Preheat the oven
- Preheat your oven to 375°F (190°C). Line a large rimmed sheet pan with foil or parchment for easier cleanup.
Prepare the vegetables
- In a large bowl, toss the potatoes and carrots with olive oil and a pinch of black pepper. Spread them evenly on the sheet pan, leaving space in the center for the corned beef.
Add the corned beef
- Place the corned beef brisket in the center of the pan, fat-side up. Sprinkle the included spice packet evenly over the top.
Add moisture
- Pour the beef broth around the vegetables (not directly over the beef). Dot the top of the brisket with butter.
Cover and roast
- Loosely tent the pan with foil and roast for about 2 hours, until the beef begins to feel tender.
Add the cabbage
- Remove the pan from the oven, carefully uncover, and arrange the cabbage wedges around the beef. Drizzle lightly with olive oil.
Finish roasting
- Return the pan to the oven uncovered and roast for another 40–50 minutes, until the cabbage is tender with lightly browned edges and the beef is fork-tender.
Rest and slice
- Let the corned beef rest for 10 minutes before slicing against the grain. Serve with vegetables and pan juices.
Video
Notes
📝 Notes
- Use pre-cooked corned beef for faster roasting and tender results.
- Cut potatoes and carrots into even sizes for consistent cooking.
- Lightly coat vegetables with olive oil to promote caramelization.
- Add cabbage during the last portion of cooking to prevent over-softening.
- Season with pepper and garlic; corned beef is already salty.
- Line the sheet pan with foil or parchment for easy cleanup.
- Broil briefly at the end for crispy edges if desired.
- Store leftovers refrigerated up to 3 days; reheat in the oven or skillet.
🍽️ Nutrition Facts (Per Serving)
Calories: 520 kcal,Carbohydrates: 32 g,
Fiber: 6 g,
Sugars: 7 g,
Protein: 28 g,
Fat: 32 g,
Saturated Fat: 12 g,
Cholesterol: 95 mg,
Sodium: 980 mg,
Potassium: 820 mg,
Calcium: 90 mg,
Iron: 4 mg
