Creamy Corned Beef Cabbage Parmesan (Print Version)
Hearty cabbage and corned beef casserole with creamy 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
# Preparation Steps:
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 onion and cook until soft, about 3 minutes. Add the garlic and cook 1 minute more until fragrant.
03 - Stir in the flour and cook for 1 minute to remove raw taste. Gradually whisk in milk and cream to avoid lumps. Continue whisking until the 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 melted and smooth.
05 - In a large bowl, combine the shredded cabbage, corned beef, and cheese sauce. Mix well until cabbage is evenly coated.
06 - Spread the mixture evenly in the prepared baking dish. Top with the remaining 1/2 cup mozzarella and a generous sprinkle of additional parmesan cheese.
07 - Cover with foil and bake for 25 minutes until cabbage begins to soften.
08 - Remove the foil and bake for another 15 minutes, until bubbling and golden on top with slightly crisped edges.
09 - Let rest for 5-10 minutes before serving to allow the casserole to set. Garnish with chopped parsley if desired.
# Expert Advice:
01 -
- The cabbage turns meltingly tender while keeping just enough bite to contrast with the rich creamy sauce
- Leftovers actually taste better the next day, if they last that long
02 -
- Squeezing excess moisture from the cabbage after shredding prevents a watery final dish
- Letting the casserole rest before serving is the difference between a cohesive slice and a sloppy scoop
03 -
- Grating your own parmesan instead of buying pre grated makes a huge difference in melting and flavor
- If the top is browning too quickly, tent it loosely with foil