Corned Beef and Cabbage Casserole recipe

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Ingredients

1 small head cabbage, cored and cut into large chunks
¼ cup butter
2 (12 ounce) cans corned beef
½ onion, finely chopped
⅓ cup butter
⅓ cup all-purpose flour
2 ½ cups milk
1 teaspoon salt
1 pinch ground black pepper

Nutrition Info

548.2 calories
carbohydrate: 17.9 g
cholesterol: 151.9 mg
fat: 36.8 g
fiber: 3.4 g
protein: 36.3 g
saturatedFat: 19.6 g
servingSize: -
sodium: 1705.1 mg
sugar: 9 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Preheat oven to 350 degrees F (175 degrees C).

  2. Bring cabbage pieces to a boil in a pot and simmer until just tender, about 5 minutes. Drain, then transfer cabbage to a 2-quart baking dish.

  3. Melt 1/4 cup butter in a skillet over medium heat. Stir in corned beef and onion, cook and stir until the onion has softened and turned translucent, about 5 minutes. Break up any large chunks of corned beef.

  4. Spread corned beef mixture over cabbage.

  5. Melt remaining 1/3 cup butter in the same skillet over medium heat, whisk in flour.

  6. Pour in milk and season with salt and pepper. Continue whisking until sauce comes to a simmer and is thickened, about 5 minutes.

  7. Pour sauce over corned beef and cabbage mixture.

  8. Bake in the preheated oven until bubbly, about 30 minutes.

Recipe Yield

6 servings

Recipe Note

A Ukrainian twist on an Irish classic! My Mother has made this for years, it's so creamy and delicious.

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