Creamy Corned Beef Cabbage Parmesan (Printable version)

Rich layers of cabbage, corned beef, and creamy parmesan sauce bake to golden perfection in this comforting dish.

# 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 Make It:

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, about 3 minutes. Add minced garlic and cook for 1 additional minute until fragrant.
03 - Stir flour into the butter and onion mixture, cooking for 1 minute to remove raw flour taste. Gradually whisk in whole milk and heavy cream, continuously whisking to prevent lumps. Continue whisking until sauce thickens, approximately 3–4 minutes.
04 - Stir in salt, black pepper, and paprika. Remove skillet from heat. Add 1 cup mozzarella cheese and 1/2 cup parmesan cheese, stirring until completely melted and sauce is smooth.
05 - In a large mixing bowl, combine shredded cabbage, chopped corned beef, and prepared cheese sauce. Mix thoroughly until cabbage is evenly coated with sauce.
06 - Spread cabbage and beef mixture evenly into the prepared baking dish. Top with remaining 1/2 cup mozzarella cheese and a generous sprinkle of additional parmesan cheese.
07 - Cover baking dish with aluminum foil. Bake for 25 minutes to allow vegetables to steam and flavors to meld.
08 - Remove foil and continue baking for 15 minutes until cheese is bubbly and golden brown on top.
09 - Let casserole rest for 5–10 minutes before serving to allow set. Garnish with chopped fresh parsley if desired.

# Expert tips:

01 -
  • The way the cabbage gets silky and sweet in the creamy sauce will convert anyone who thinks they hate cooked cabbage
  • Its one of those rare dishes that tastes even better as leftovers, making it perfect for meal prep
  • The golden, cheesy crust on top creates this incredible texture contrast with the tender filling underneath
02 -
  • Do not skip resting the bake, otherwise the sauce will be too runny and the pieces will not hold together well
  • Shred the cabbage by hand for better texture, pre-shredded bags can be dry and do not absorb the sauce as nicely
  • The sauce will seem thick at first but the cabbage releases moisture as it bakes, creating the perfect consistency
03 -
  • Squeeze excess moisture from your shredded cabbage if it seems especially watery before mixing with the sauce
  • Grate your own parmesan from a wedge instead of using pre-grated, the melting quality is dramatically better

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