Creamy Corned Beef Cabbage Parmesan (Printable)

Rich, comforting layers of tender cabbage, corned beef, and creamy parmesan sauce baked to golden perfection.

# 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

# 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 onion and cook until soft, about 3 minutes. Add the garlic and cook 1 minute more.
03 - Stir in the flour and cook for 1 minute. Gradually whisk in milk and cream to avoid lumps. Continue whisking until the sauce thickens, about 3–4 minutes.
04 - Stir in salt, pepper, and paprika. Remove from heat. Add 1 cup mozzarella and 1/2 cup parmesan, stirring until melted and smooth.
05 - In a large bowl, combine the shredded cabbage, corned beef, and cheese sauce. Mix well until evenly distributed.
06 - Spread the mixture evenly in the prepared baking dish. Top with the remaining 1/2 cup mozzarella and a generous sprinkle of additional parmesan cheese.
07 - Cover with foil and bake for 25 minutes until heated through.
08 - Remove the foil and bake for another 15 minutes, until bubbling and golden on top. Let rest for 5–10 minutes before serving. Garnish with chopped parsley if desired.

# Expert Tips:

01 -
  • The combination of tender cabbage and creamy sauce will make even cabbage skeptics reach for another serving
  • Leftover corned beef transforms into something completely new and incredibly satisfying
02 -
  • Don't skip the resting period or the casserole will be too runny when you scoop it
  • The sauce will seem thick before baking but thats exactly what you want for the final consistency
03 -
  • Squeeze excess moisture from your shredded cabbage if it seems especially wet
  • Use a box grater to grate your parmesan fresh for the best melting and flavor

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