Creamy Corned Beef Cabbage Parmesan Bake (Printable)
Rich, comforting baked casserole with tender cabbage, corned beef, and golden parmesan topping. Ready in 1 hour.
# What You 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 Cook:
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 to remove the raw flour taste. Gradually whisk in milk and cream to avoid lumps, whisking constantly.
04 - Continue whisking until the sauce thickens and bubbles, about 3–4 minutes. The sauce should coat the back of a spoon.
05 - Stir in salt, pepper, and paprika. Remove from heat. Add 1 cup mozzarella and 1/2 cup parmesan, stirring until melted and smooth.
06 - In a large bowl, combine the shredded cabbage, corned beef, and cheese sauce. Mix until evenly distributed.
07 - 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.
08 - Cover with foil and bake for 25 minutes until the cabbage begins to soften.
09 - Remove the foil and bake for another 15 minutes, until bubbling and golden brown on top.
10 - Let rest for 5–10 minutes before serving to set. Garnish with chopped parsley if desired.
# Expert Tips:
01 -
- Everything cooks in one dish leaving you with minimal cleanup
- The salty corned beef balances perfectly with creamy cheese sauce
- Leftovers reheat beautifully for lunch the next day
02 -
- Whisking the milk gradually prevents lumps from forming in your sauce
- Cabbage releases water as it bakes so dont worry if the sauce seems thick initially
- The resting time is essential or portions will slide apart when you serve them
03 -
- Freeze leftover cooked corned beef specifically for this recipe
- Use a box grater to shred your own cabbage for best texture