Creamy Corned Beef Cabbage Parmesan (Print Version)

Tender cabbage and corned beef baked in a rich, creamy cheese sauce until golden and bubbling.

# Recipe Ingredients:

→ 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

# Directions:

01 - Preheat your oven to 375°F. Grease a 9x13-inch baking dish with butter or cooking spray.
02 - In a large skillet over medium heat, melt the butter. Add the diced onion and cook until soft and translucent, about 3 minutes. Add the minced garlic and cook for 1 minute more until fragrant.
03 - Stir the flour into the butter and onion mixture, cooking for 1 minute to eliminate raw flour taste. Gradually whisk in the whole milk and heavy cream, stirring constantly to prevent lumps from forming.
04 - Continue whisking the sauce over medium heat until it thickens and coats the back of a spoon, about 3–4 minutes. The sauce should bubble gently but not boil vigorously.
05 - Stir in the salt, black pepper, and paprika. Remove the skillet from heat. Add 1 cup of the shredded mozzarella cheese and 1/2 cup of the grated parmesan cheese, stirring until completely melted and smooth.
06 - In a large mixing bowl, combine the shredded cabbage, chopped corned beef, and the prepared cheese sauce. Mix thoroughly until all ingredients are evenly coated with sauce.
07 - Spread the cabbage and beef mixture evenly into the prepared baking dish. Top with the remaining 1/2 cup of mozzarella cheese and a generous sprinkle of additional parmesan cheese.
08 - Cover the baking dish tightly with aluminum foil. Bake for 25 minutes to allow the cabbage to steam and become tender.
09 - Remove the foil and return the dish to the oven. Bake for an additional 15 minutes, or until the cheese is bubbly and golden brown on top.
10 - Let the casserole rest for 5–10 minutes before serving to allow the sauce to set slightly. Garnish with chopped fresh parsley if desired.

# Expert Advice:

01 -
  • Transforms humble cabbage into something so rich and satisfying even vegetable skeptics go back for seconds
  • That creamy cheese sauce hugs every bite of corned beef like an old friend
  • The whole thing comes together in under an hour but tastes like it simmered all day
02 -
  • If your corned beef is particularly salty, reduce the added salt in the sauce to avoid over-seasoning the whole dish
  • Shred your cabbage by hand rather than buying pre-shredded bags, which can be too fine and turn to mush in the oven
  • The sauce will seem thin before baking but thickens beautifully as the cabbage releases its moisture
03 -
  • Grate your own cheese from blocks rather than buying pre-shredded bags, which contain anti-caking agents that prevent smooth melting
  • Don't skip the resting period after baking, otherwise the cheese sauce will be too loose to serve neatly

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