Description
A bubbling, golden casserole layered with tender corned beef, soft cabbage, and a rich Parmesan cream sauce.
Ingredients
Scale
- 2 cups corned beef, sliced or chopped
- 4 cups green cabbage, shredded
- 1 cup Parmesan cheese, freshly grated
- 1 cup heavy cream (or half-and-half)
- 2 tablespoons butter
- 2 cloves garlic, minced
- 1 onion, chopped
- 2 tablespoons Dijon mustard
- 1/2 teaspoon black pepper
- Fresh parsley (optional, for garnish)
Instructions
- Preheat oven to 375°F (190°C) and butter a baking dish.
- Sauté onion and garlic in butter until soft and fragrant.
- Add shredded cabbage and cook until just tender.
- Stir in cream, Dijon, and pepper; simmer briefly to thicken.
- Layer cabbage mixture and corned beef in the baking dish.
- Top generously with Parmesan cheese.
- Bake uncovered for 35–40 minutes until bubbly and golden; rest briefly before serving.
Notes
- For a richer flavor, use half-and-half instead of heavy cream.
- Garnish with fresh parsley for added color and flavor.
- Let the casserole rest for a few minutes before serving to allow it to set.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Casserole
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1/6 of the casserole
- Calories: 450
- Sugar: 2g
- Sodium: 800mg
- Fat: 30g
- Saturated Fat: 15g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 3g
- Protein: 25g
- Cholesterol: 80mg