Creamy Corned Beef Cabbage Parmesan (Printable Version)

Tender cabbage and corned beef in a rich, creamy sauce topped with melted mozzarella and parmesan.

# What You Need:

→ Meats

01 - 2 cups cooked corned beef, chopped

→ Vegetables

02 - 1 medium head green cabbage, cored and shredded (about 6 cups)
03 - 1 medium onion, diced
04 - 2 cloves garlic, minced

→ Sauce

05 - 2 tablespoons unsalted butter
06 - 2 tablespoons all-purpose flour
07 - 1 1/2 cups whole milk
08 - 1/2 cup heavy cream
09 - 1/2 teaspoon salt
10 - 1/4 teaspoon black pepper
11 - 1/4 teaspoon paprika

→ Cheeses

12 - 1 1/2 cups shredded mozzarella cheese
13 - 1/2 cup grated parmesan cheese, plus more for topping

→ Optional Garnishes

14 - 2 tablespoons chopped fresh parsley

# How to Make It:

01 - Preheat oven to 375°F. Grease a 9x13-inch baking dish with butter or cooking spray.
02 - Melt butter in a large skillet over medium heat. Add diced onion and cook until softened, about 3 minutes. Add minced garlic and cook for 1 additional minute until fragrant.
03 - Stir flour into the butter and onion mixture, cooking for 1 minute to remove raw flour taste.
04 - Gradually whisk in whole milk and heavy cream, continuing to whisk until smooth. Cook for 3-4 minutes until sauce thickens enough to coat the back of a spoon. Stir in salt, black pepper, and paprika.
05 - Remove skillet from heat. Add 1 cup mozzarella and 1/2 cup parmesan cheese, stirring until completely melted and incorporated into smooth sauce.
06 - In a large mixing bowl, combine shredded cabbage, chopped corned beef, and cheese sauce. Mix thoroughly until cabbage is evenly coated.
07 - Transfer mixture to prepared baking dish, spreading evenly. Top with remaining 1/2 cup mozzarella and additional parmesan cheese as desired.
08 - Cover baking dish with aluminum foil. Bake for 25 minutes to begin cooking cabbage and melding flavors.
09 - Remove foil and continue baking for 15 minutes until cheese is melted, bubbly, and golden brown on top.
10 - Let casserole rest for 5-10 minutes before serving to allow flavors to settle. Garnish with chopped fresh parsley if desired.

# Expert Advice:

01 -
  • The creamy cheese sauce turns ordinary cabbage into something everyone will actually want to eat
  • It uses leftover corned beef in a way that feels completely new and exciting
  • The golden parmesan crust creates the most satisfying crunch against the tender vegetables underneath
02 -
  • The sauce will look thin at first but it thickens beautifully as it bakes with the cabbage
  • Shred the cabbage by hand for better texture rather than using a food processor which can make it too fine
  • If your corned beef is very salty reduce the salt in the sauce to taste
03 -
  • Grate your own cheese instead of buying pre shredded for better melting
  • Squeeze out excess moisture from the cabbage if it seems especially wet

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