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Corned Beef, Sautéed Cabbage and Onions, and Roasted Potatoes and Carrots

Corned Beef, Sautéed Cabbage and Onions, and Roasted Potatoes and Carrots

Happy St. Patrick’s Day!

I’ve never made corned beef before and I was excited to try it out this year. I thought about baking it or roasting it but I decided to go the traditional route and boil it. Boiling meat seemed a bit strange to me but I was pleasantly surprised when I ate it because it turned out tender, juicy, and delicious. I served the corned beef with cabbage, potatoes, and carrots. Next, I sautéed the onions and cabbage with olive oil and minced garlic for a simple but flavorful side dish – much better than soggy cabbage. Instead of boiling the carrots and potatoes, I decided to roast them with simple seasonings and olive oil, they turned out perfect. This was a delicious meal that we all enjoyed, my kids especially loved the corned beef. I served the meat with whole grain mustard and sweet and spicy mustard – both were terrific dipping sauces.

How to Make Corned Beef, Sautéed Cabbage and Onions, and Roasted Potatoes and Carrots:


  • 2 lb corned beef with seasonings
  • 2 cups of shredded green cabbage
  • 1/2 sweet yellow onions, diced
  • 1 clove of garlic, minced
  • 2 tbsp olive oil (divided)
  • Sea salt and freshly cracked pepper, to taste
  • Pinch of crushed red pepper
  • 5-6 carrots, peeled and cut in half
  • 10-15 baby fingerling potatoes
  • 1 tsp fresh parsley, chopped

Corned Beef, Sautéed Cabbage and Onions, and Roasted Potatoes and Carrots


Corned Beef

Place the pre-seasoned corned beef into a Dutch oven, fat side up, and cover with water. Simmer for 1 hour per pound or until a meat thermometer reads 180 degrees.

Remove corned beef from water and let rest for 10 minutes before slicing it into thin slices.

Corned Beef, Sautéed Cabbage and Onions, and Roasted Potatoes and Carrots


Roasted Carrots and Baby Fingerling Potatoes

Preheat the oven to 375 degrees. Line a baking sheet with tinfoil (for easier cleanup) and spray with olive oil cooking spray.

Add the carrots and potatoes to the baking sheet and drizzle 1 tablespoon of olive oil onto veggies then season with sea salt and freshly cracked pepper, toss to coat evenly.

Place into the oven and roast for 25-35 minutes, until carrots and potatoes are fork-tender. Remove from the oven.

Corned Beef, Sautéed Cabbage and Onions, and Roasted Potatoes and Carrots


Sautéed Cabbage and Onions

Heat the remaining 1 tablespoon of olive oil in a skillet over medium heat.

Add the onions and sauté for 2-3 minutes then add the shredded cabbage and season with sea salt and freshly cracked pepper. Cook, stirring often, until tender, about 3-4 minutes; add the minced garlic and stir constantly for 1 minute. Serve immediately.

Corned Beef, Sautéed Cabbage and Onions, and Roasted Potatoes and CarrotsFill each plate with slices of corned beef, roasted potatoes, carrots, and sautéed cabbage. Top the potatoes and carrots with chopped parsley. Serve the corned beef with whole grain mustard or sweet and spicy mustard for dipping. Enjoy.

Corned Beef, Sautéed Cabbage and Onions, and Roasted Potatoes and Carrots
Click here for a printable version of this recipe – For the Love of Cooking.net



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  1. I gotta be honest, I'm not a fan of corned beef…but the veggies look fantastic! And your incredible pictures can make anything look delish!

  2. I'll be making this tomorrow! Your roasted potatoes and carrots look delicious! I think I'll still boil mine for simplicity's sake, but that's a great idea. For your leftovers… nothing beats homemade corned beef hash! That's kind of the whole reason I make the meal.

  3. I love corned beef. I think I will wait and do ours this weekend. We are going up to the mountains for 4 days because we have to be out of our home for fumigation. UGH!!! My mother in law always mixed a good spicey mustard with some sour cream and a wee bit of horseradish for a lovely sauce to spread on good rye bread for sandwiches the next day with our corned beef!!!
    Yours looks

  4. Great looking St Patty's Day spread!

    All of this corned beef talk going on has me ready to do one thing. Make a corned beef and then smoke it for pastrami. I'm a southern boy but learned last year that homemade pastrami is ridiculously great.

  5. I've been seeing corned beef and Irish cooking in every blog now! Ah, I feel so left out on the St. Patrick themed celebrations! I guess I'll just have to live (eat) vicariously through you! 🙂

  6. Corned beef.. you are torturing me here… I CAN'T find it, anywhere… UM.. wonder if I can make it myself?

    Looks fabulous BTW! I've been baking a lot, and freezing meals… now, I'm a huge fan of baking..

  7. Is today St. Patrick's day already?

    I haven't had this dish for years…now your post made me crave for it.

  8. I like how you prepared the cabbage rather than boiling it. I made corned beef for the first time this year, too. I cooked it in the slow cooker and it turned out great.

  9. homemade corned beef? right on, pam–good for you! it's not my cup of tea, but i do love mustard and can eat anything if it's smothered with enough of the yellow stuff. 🙂

  10. I've never made corned beef before either and didn't even realize that it was traditionally boiled! I would probably go the slow cooker route…but that's just because I'm lazy.

    This looks delicious! You've made the Irish everywhere proud!

  11. Very nice, and the roasted vegetables look wonderful. I will have to try those. I love corned beef, my Mom use to simmer it and finish it in the oven with a glaze of orange marmalade and grainy mustard. I still make it that way myself.

  12. How festive!! Great spin on a traditional boiled dinner! We love this yearly tradition. Typically I just wait until the day after to buy the marked down beef, so end up celebrating a day or so late. Leftover are awesome too. Looks delicious!!

  13. I *love* corned beef…we only have it on St. Patty's day to keep it special and fun. I'm so glad you decided to boil it, since it was your first time making it; I don't know how roasting would be since I think it's a pretty tough piece of meat. Yay for corned beef and cabbage!!

  14. I adore corned beef! I have been deprived for decades because my dearly beloved does not love it. Maybe he doesn't like it because it always came as part of the "New England Boiled Dinner" which is all your ingredients tossed into the pot.

  15. Happy St Pat's day and what a great dish to celebrate it with. The corned beef looks so flavourful and love the side veggies as well.

  16. This sounds so good! Since we have not had our corned beef yet (we had sandwiches yesterday) I will make this over the weekend. Please visit my blog as I have photo tagged you and I hope you play along…

  17. This was totally delicious. We had it today. My husband likes it all separated instead of put in one pot. The only thing I did different was I added savory flakes to the cabbage. Thanks for sharing these recipes.

  18. I've been wanting to eat this ever since St.Patrick's day. I've never had cabbage with corn beef. You're recipe looks easy enough I'll have to try it one day.

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