Creamy Corned Beef Cabbage Parmesan Bake (Printable)
Rich, comforting casserole with tender cabbage, corned beef, creamy sauce, and golden 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 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 until fragrant.
03 - Stir in the flour and cook for 1 minute to remove raw taste. Gradually whisk in milk and heavy cream to prevent 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 completely melted and smooth.
05 - In a large bowl, combine the shredded cabbage, chopped corned beef, and cheese sauce. Mix thoroughly until all ingredients are evenly coated.
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 aluminum foil and bake for 25 minutes to ensure vegetables become tender.
08 - Remove the foil and bake for another 15 minutes until the cheese is bubbly and golden brown on top.
09 - Let the casserole rest for 5–10 minutes before serving to allow it to set. Garnish with chopped fresh parsley if desired.
# Expert Advice:
01 -
- The cabbage transforms in the oven, becoming sweet and tender while still holding its texture
- Leftovers actually taste better the next day, if they last that long
02 -
- The cabbage will shrink down significantly as it cooks, so don't worry if it looks like too much at first
- Adding cold milk to a hot roux can cause lumps, let the roux cool slightly before whisking in the dairy
03 -
- Shred the cabbage by hand instead of using pre-shredded bagged cabbage for better texture
- Grate your own parmesan from a wedge instead of using pre-grated, it melts so much better