Recipe Background
Corned Beef Cabbage Bake is a comforting dish with layers of flavor and texture, enriched by perfectly golden onions and a tangy, creamy cheese sauce.
Corned Beef Cabbage Bake invites you to immerse in layers of flavor where hearty meets comforting. The tender russet potatoes, pivotal to forming the foundation, meld seamlessly with the savory corned beef. Each bite unravels a harmony of softened carrots and cabbage, enhancing the rustic charm of the dish. An aroma of baking cheese and caramelized onions fills the kitchen, creating an atmosphere that feels like a well-worn blanket on a chilly day.
As you prepare the casserole, consider sautéing the onions until they're just golden to coax out that subtle sweetness, enriching the overall depth of flavor. The mustard and Worcestershire sauce lend a slightly tangy and robust kick, balancing the creamy cheese sauce that ties it all together. It's a dance of textures—silky, chunky, and crispy edges where the cheese meets the baking dish.
Whether shared around the dinner table or prepared for a potluck, this bake delivers comfort in a dish. It's a warm invitation, offering familiarity with every serving. With every forkful, layers of melted Swiss and mozzarella blend seamlessly with the seasoned broth, wrapping you in an intimate culinary embrace. Perfect for any gathering, it’s a reminder that shared meals bring shared moments.
Ingredients
- 4 russet potatoes peeled and diced
- cold water to taste
- 6 cups cabbage uncooked
- 3 carrots chopped
- 1/4 cup butter
- 1/4 cup onion diced
- 1/4 cup flour
- 1/4 teaspoon salt
- 3/4 teaspoon pepper
- 1 1/2 cups low-sodium chicken broth
- 1 1/4 cups milk
- 1 1/2 tablespoons Dijon mustard
- 3/4 teaspoon Worcestershire sauce
- 1 cup Swiss cheese
- 1 cup mozzarella cheese
- 3 cups corned beef cooked
Directions
- Preheat the oven to 375 degrees F.
- Grease a 9x13-inch baking dish.
- In a large pot over medium-high heat, add the potatoes and the cold water and bring to a boil.
- Cook the potatoes until tender, about 15 minutes. Add the cabbage and the carrots at the last 10 minutes of cooking. Drain.
- In a pan over medium heat, melt the butter.
- Add the onion to the butter and cook until tender, about 5 minutes.
- Whisk the flour, the salt, and the pepper into the onion and cook, about 2 minutes.
- Gradually whisk the chicken broth and the milk, a little at a time, into the onion mixture.
- Add the Dijon and the Worcestershire sauce to the onion mixture and cook, while whisking, until it is thickened and bubbly.
- Transfer the onion mixture from the heat and stir in the Swiss cheese and the mozzarella cheese until melted.
- Combine the potato mixture, the corned beef, and the sauce in a large bowl.
- Pour the cabbage mixture into the prepared baking dish.
- Bake the casserole, uncovered, until hot and bubbly, about 25-30 minutes.
- Serve.
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