Creamy Corned Beef Cabbage Parmesan (Printable)

Rich and 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

# Directions:

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. Cook for 1 minute, stirring constantly, to remove the raw flour taste.
04 - Gradually whisk in whole milk and heavy cream, ensuring no lumps form. Continue whisking until sauce thickens, about 3-4 minutes. Add salt, black pepper, and paprika. Remove from heat and stir in 1 cup mozzarella and 1/2 cup parmesan until melted and smooth.
05 - In a large mixing bowl, combine shredded cabbage, chopped corned beef, and prepared cheese sauce. Mix thoroughly until all components are evenly coated.
06 - Transfer mixture to the prepared baking dish, spreading evenly. Top with remaining 1/2 cup mozzarella and a generous sprinkle of additional parmesan cheese.
07 - Cover baking dish with aluminum foil. Bake for 25 minutes to allow vegetables to cook through and flavors to meld.
08 - Remove foil and continue baking for 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 -
  • Transforms ordinary leftover corned beef into something extraordinary that tastes like it took hours to make
  • The creamy sauce and cabbage cook down into this incredible comfort food that reminds you of cozy family dinners
  • You can assemble it ahead of time and bake when you are ready, making it perfect for busy weeknights or feeding a crowd
02 -
  • Do not skip the resting period after baking—if you cut into it immediately, the sauce will be too runny and will not hold its shape on the plate
  • The cabbage releases water as it cooks, so your sauce might look thinner at first but will thicken beautifully during baking
  • Swiss cheese makes an excellent substitute for mozzarella if you want a sharper, more traditional corned beef flavor
03 -
  • Grate your own cheese from blocks—pre-shredded cheese contains anti-caking agents that prevent it from melting into that silky smooth consistency you want
  • If your corned beef is particularly salty, reduce the salt in the sauce and taste as you go
  • For extra crunch, top the casserole with buttered breadcrumbs during the last 10 minutes of baking

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