Creamy Corned Beef Cabbage Parmesan (Print)
Hearty cabbage and corned beef casserole with creamy cheese sauce and golden parmesan topping.
# 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 large skillet over medium heat. Add onion and cook until soft, about 3 minutes. Add garlic and cook 1 minute more until fragrant.
03 - Stir flour into butter mixture and cook for 1 minute. Gradually whisk in milk and cream to prevent lumps. Continue whisking until sauce thickens, about 3-4 minutes.
04 - Stir in salt, pepper, and paprika. Remove from heat. Add 1 cup mozzarella and 1/2 cup parmesan, stirring until completely melted and smooth.
05 - In large bowl, combine shredded cabbage, chopped corned beef, and cheese sauce. Mix thoroughly until cabbage is evenly coated.
06 - Spread mixture evenly in prepared baking dish. Top with remaining 1/2 cup mozzarella and generous sprinkle of additional parmesan cheese.
07 - Cover with foil and bake for 25 minutes until cabbage begins to soften.
08 - Remove foil and bake another 15 minutes until cheese is bubbly and golden brown on top.
09 - Let casserole rest for 5-10 minutes before serving to allow sauce to set. Garnish with chopped parsley if desired.
# Expert Advice:
01 -
- The creamy sauce transforms ordinary cabbage into something people actually fight over
- It reheats beautifully and might taste even better the next day
- Everything cooks in one dish leaving you with minimal cleanup
02 -
- Whisking the liquid into the flour slowly prevents lumps that never quite disappear
- Overbaking will make the cabbage mushy, so keep an eye on it during the last 15 minutes
03 -
- Use a box grater to shred your own cabbage instead of buying pre-shredded bags
- Room temperature ingredients blend more smoothly into the sauce