Creamy Corned Beef Cabbage Parmesan (Printer-Friendly)
Tender cabbage and corned beef baked in a rich cream sauce with melted mozzarella and 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 soft, about 3 minutes. Add minced garlic and cook 1 minute more until fragrant.
03 - Stir flour into the skillet and cook for 1 minute to remove raw taste. Gradually whisk in whole milk and heavy cream, continuing to whisk until smooth. Simmer for 3-4 minutes until sauce thickens noticeably.
04 - Stir in salt, black pepper, and paprika. Remove from heat. Add 1 cup mozzarella cheese and 1/2 cup parmesan cheese, stirring until completely melted and sauce is velvety smooth.
05 - In a large mixing bowl, combine shredded cabbage, chopped corned beef, and the prepared cheese sauce. Mix thoroughly until all ingredients are evenly coated.
06 - Spread mixture evenly in the prepared baking dish. Top with remaining 1/2 cup mozzarella cheese and a generous sprinkle of additional parmesan cheese for a golden crust.
07 - Cover baking dish tightly with aluminum foil. Bake for 25 minutes to allow flavors to meld and cabbage to soften.
08 - Remove foil and bake for an additional 15 minutes until cheese is bubbling and golden brown on top.
09 - Let casserole rest for 5-10 minutes before serving to allow flavors to settle. Garnish with chopped fresh parsley if desired.
# Expert Hints:
01 -
- The cabbage melts into the creamy sauce, losing any harsh bite and becoming impossibly tender
- It transforms humble leftovers into something that feels like a special occasion
02 -
- Don't skip the resting time at the end. I once served it too early and the cheese sauce ran everywhere instead of staying creamy and coating every forkful.
- Grating your own parmesan makes a huge difference. The pre-grated stuff has anti-caking agents that prevent it from melting smoothly.
03 -
- Shred the cabbage by hand rather than using a food processor. The irregular shreds hold up better during baking and give you better texture.
- Room temperature ingredients blend more smoothly into the sauce. Take your milk and cream out while you prep everything else.