Traditional corned beef and cabbage is a slow boiled one pot meal, and although I like corned beef I’ve never been a big fan of the boiled vegetables in this dish which are usually potatoes and carrots. So today I’m sharing with you my fuss free, non-traditional corned beef and cabbage, just a little twist on the classic!
It’s no secret that I love to roast vegetables, so it was a no-brainer on roasting the cabbage in thick slices especially after I saw it done on Pinterest more than a few times. It’s very similar to roasting slabs of cauliflower which I’ve done in the past. Roasting the cabbage intensifies all the flavors, it becomes tender, perfectly caramelized and it gives you the ideal surface to top with your favorite ingredients.
This recipe was fuss free for me because I happened to pick up a fully cooked corned beef brisket at my local Trader Joe’s the other day after tasting a free sample. It was nice to just open up the package, slice it while it was still cold and then give it a quick warm up.
I used savoy cabbage because I love the crinkled leaves plus it gave me a little Italian addition, just be careful when you turn the slabs over during the roasting process, just take your time and use a nice wide spatula.
In a separate pan I roasted potato wedges and carrots to eat alongside it.
Spicy grainy mustard slathered on the surface of the cabbage gave a nice kick to the corned beef, Just grab a knife and fork and dig in!
- 1 medium head of savoy cabbage, cut into 1 inch slices
- a few carrots
- 2 potatoes, cut into wedges
- cooked and sliced corned beef
- grainy mustard
- Drizzle a baking sheet with olive oil, place cabbage slices single layer on top, drizzle the cabbage with more olive oil, salt and pepper. Roast in a 400 degree oven. Check after 15 to 20 minutes if golden on bottom carefully flip slices over and continue roasting until tender and golden on the other side.
- Roast potatoes and carrots in a separate baking sheet with olive oil, salt and pepper.
I’m Marie, a wife, mother, mother-in-law, and gramma of two beautiful girls. My passion is food, clear and simple but especially Italian food, hence the name of my blog, Proud Italian Cook. I want you to feel right at home here so grab a cup of coffee, I’ll get the pastries, take a look around and enjoy your visit! {
…and a beautiful twist this is. No blarney. Roasted veggies have so much more flavor. I’m totally loving this version to bits… much more than boiled, for sure.
I always enjoy your blog, so much!! Loved the story of the inherited box of recipes; what a treasure!
Your blog is so rich in wonderful recipes that I almost feel silly for asking, but I am looking for a good recipe for
chicken cannelloni . I had a great one in Sacramento with a white sauce and tomato sauce. I think the chef had put a bit of lemon in the white sauce and it was delicious. It was no longer on the menu last time I went and that particular chef who had
created the recipe was gone. Now I am searching for a good recipe and thought you might be able to help.
Keep up the good work, your blog is a JOY TO BEHOLD!!!
Lynn
I love your blog and when it’s been awhile between emails, I miss it! I know you “hear” this all the time, but if it were my blog, I’d never get tired of it. Classic Boiled Dinner has been a family favorite for decades. It’s the only time I ever boil meat. This is the first variation that has actually looked like something we’d like better. Roasted cabbage is an amazing thing. Roast any vegetable and our (now adult) kids will devour them right off the baking sheet. Thank you for thinking of this preparation of a (centuries-old?) classic. And I’ll make a point of looking for the uncured brisket at TJ’s!
Love this idea. I’m not fond of boiling meat and vegetables together. Everything ends up tasting the same and the veggies get all mushy. I’ve never thought to roast a cabbage before, but why not?
I tried roasting cabbage and carrots and I have to tell you it was a hit. I usually cook everything in the crock pot and the flavors of the carrots and potatoes come out all tasting like the cabbage it cooked with. Corned beef in the crock pot is still the best way to go, and from now on I will only roast the cabbage and carrots, it was delicious. Thanks for the great idea.
Great idea. My only speed bump was that my local TJ’s only had the uncooked corned beef – spiced but uncooked – so I had to brave actually cooking the corned beef. The grilling of the cabbage is a brilliant idea – my family is not much for stewed cabbage.
I am loving your recipes. They are tempting, “doable” and are the kind of food my husband and I enjoy. This one is genius! I am not fan of boiled cabbage, but I bet I’d LOVE it roasted. I never thought of doing it. Brava and kudos to you, again, Marie. Happy St. Patrick’s Day too!
Cabbage is so delicious, Marie; I can’t wait to take your advice and roast some to bring out all of the deeper flavors! Great idea! I’ve seen Chicago’s ‘green river’ only once for St. Patrick’s Day and hope you enjoy your unique way to celebrate, especially with this recipe!
Thanks so much for this! I already had the Trader Joe cooked corn beef in the fridge – but love the idea of roasting the cabbage! That WILL be happening in my home 🙂
Definitely making this! Wish we had a TJ here….in northern Canada…. will make do though… I absolutely love your recipes….so does my man! lol And this website is awesome.
Fabulous idea, Marie! Looks lots more interesting than a pot of food sadly boiled past any texture or excitement. Bravo!
so easy, so lucious, so off I go to Trader Joe!
Oh my goodness, this makes my mouth water just looking at it! Your recipes are always a hit at our house. Thanks so much for sharing!!
As Mary says in the comment above, in Ireland Corned Beef is not traditional. What they do is a “boiled dinner” of ham ( or what they call “rashers”), cabbage, turnips and potatoes and carrots. I ate that at every relatives house of my sister-in-law that we visited, in County Cork, Ireland.
Your roasted version looks delicious, Marie, but I think my family would be disappointed it I prepared our corned beef and cabbage differently –I’ll taker a vote thsi year and see what they say!
I love your blog!! I can’t wait to try this–corned beef and cabbage is an American-Irish dish, not known really in my home country of Ireland!! This sounds better than most renditions and i can’t wait to try it!
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I love it the traditional, and that’s how I will do it this weekend, but, boy, I will look for this corned beef at TJ’s, and try this. I love savoy cabbage. My mom made it all the time, because I loved it so much. Marie, have you ever made a really old time rustic Italian dish of rice and cabbage? Not a soup, but not like risotto, my grandma and mom made it delicious and it was such a humble dish. They would serve it with crunchy whole wheat freselle. I can’t quite get it right just doing it out of my head. xo
Cabbage is one of those veggies I rarely cook, but after seeing this recipe, you can be sure I’ll be buying it soon and roasting it as you have. What a flavorful and colorful new way to eat this traditional holiday meal.
What a great idea for a quick St. Patty’s Day meal …. don’t forget St. Patrick was Italuan !!
You trail blazer! Roasting cabbage is genius, and I love that your corned beef looks like pastrami!
xo
I’m actually fine with boiled cabbage BUT I really do like the idea of roasted Savoy cabbage. As you say, roasting really does wonders to concentrate the flavor of just about any veggie. And thanks for the tip on pre-cooked corned beef—didn’t know that even existed but it’s a brilliant idea!