Creamy Corned Beef Cabbage Parmesan Bake (Printable)

Rich and comforting bake with tender cabbage, corned beef, and golden parmesan cheese 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 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 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 thoroughly to coat all ingredients evenly.
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 until heated through.
08 - Remove the foil and bake for another 15 minutes, until bubbling and golden brown on top.
09 - Let rest for 5–10 minutes before serving to set. Garnish with chopped parsley if desired.

# Helpful Tips:

01 -
  • The combination of tender cabbage and salty corned beef in that velvety sauce is honestly better than it has any right to be
  • It transforms humble ingredients into something that feels like a special occasion
  • The leftovers reheat beautifully and somehow taste even better the next day
02 -
  • The cabbage releases a lot of liquid as it bakes, so don't worry if the sauce seems too thick at first, it will be perfect
  • Letting the casserole rest before serving is absolutely crucial or it will be soupy, I learned this the hard way
  • If your corned beef is already salty, reduce the salt in the sauce to 1/4 teaspoon
03 -
  • Shred your own cheese instead of buying pre-shredded, it melts so much better without those anti-caking agents
  • Grate extra parmesan for the topping, that crunchy cheesy crust is everyone's favorite part

Go back