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!