Creamy Corned Beef Cabbage Parmesan (Printable)
Rich, comforting bake with tender cabbage, corned beef, 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
# 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, about 3 minutes. Add the minced garlic and cook for 1 minute more until fragrant.
03 - Stir in the flour and cook for 1 minute to remove the raw taste. Gradually whisk in the whole milk and heavy cream, whisking constantly to prevent lumps. Continue whisking until the sauce thickens, about 3–4 minutes.
04 - Stir in the salt, black pepper, and paprika. Remove from heat. Add 1 cup of mozzarella and 1/2 cup of parmesan, stirring until completely melted and smooth.
05 - In a large mixing bowl, combine the shredded cabbage, chopped corned beef, and cheese sauce. Mix thoroughly until the cabbage is evenly coated.
06 - Spread the mixture evenly in the prepared baking dish. Top with the remaining 1/2 cup of mozzarella and a generous sprinkle of additional parmesan cheese.
07 - Cover the baking dish with aluminum foil and bake for 25 minutes.
08 - Remove the foil and bake for another 15 minutes, until the cheese is bubbling and golden brown on top.
09 - Let the casserole rest for 5–10 minutes before serving to allow the sauce to set. Garnish with chopped fresh parsley if desired.
# Expert Suggestions:
01 -
- The way the cabbage becomes silky and tender while soaking up all that creamy sauce makes skeptics fall in love
- Leftover corned beef finds its true calling in this cheesy, bubbling casserole that feeds a crowd effortlessly
02 -
- Whisking constantly when adding milk prevents lumps, but if you get a few stubborn ones, use an immersion blender before adding cheese
- The resting period is not optional, cutting too soon makes everything runny and the portions fall apart
03 -
- Shred your own cheese rather than buying pre shredded, the anti caking coating in packaged cheese prevents smooth melting
- Don't skip the extra parmesan on top, it creates the crispy, salty crust everyone fights over