Creamy Corned Beef Cabbage Parmesan (Printable)
Rich layers of cabbage and corned beef in a velvety cheese sauce with crispy parmesan topping
# What You’ll 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 Steps:
01 - Preheat oven to 375°F. Grease a 9x13-inch baking dish with butter or cooking spray.
02 - Melt butter in a large skillet over medium heat. Add diced onion and cook until softened, approximately 3 minutes. Add minced garlic and cook for 1 additional minute until fragrant.
03 - Sprinkle flour into the skillet, stirring constantly for 1 minute to cook out raw flour taste.
04 - Gradually whisk in whole milk and heavy cream, ensuring no lumps form. Continue whisking until sauce thickens, about 3-4 minutes. Stir in salt, black pepper, and paprika. Remove from heat and add 1 cup mozzarella with 1/2 cup parmesan, stirring until completely melted and smooth.
05 - In a large mixing bowl, combine shredded cabbage, chopped corned beef, and prepared cheese sauce. Mix thoroughly until cabbage is evenly coated.
06 - Spread mixture evenly into prepared baking dish. Top with remaining 1/2 cup mozzarella and generous sprinkle of additional parmesan cheese.
07 - Cover baking dish with aluminum foil and bake for 25 minutes.
08 - Remove foil and continue baking for 15 minutes until cheese is bubbly and golden brown.
09 - Let casserole rest for 5-10 minutes before serving to set. Garnish with chopped fresh parsley if desired.
# Expert Advice:
01 -
- The cabbage becomes tender and sweet, melting into the creamy sauce
- Leftover corned beef transforms into something completely new and exciting
- That golden parmesan crust creates the most irresistible crispy topping
02 -
- Shred the cabbage thinly so it cooks through evenly in the sauce
- Whisk the milk gradually into the flour to prevent any lumps from forming
- The resting period helps the sauce set slightly for cleaner servings
03 -
- Use a box grater to shred your cabbage if you don't want thin ribbons by knife
- Grate your own cheese rather than buying pre-shredded for better melting