Corned Beef and Cabbage with Country Mustard Sauce (this is a casserole)

beach-mom · ‎03-09-2010

I made this as a trial run for my family, who all loved it. I've since made in twice in the past three weeks to take places, and every time I've made it, it's disappeared. It's a good one. Someone called it "Irish Lasagne"! From Sunday Casseroles by Betty Rosbottom:

Corned Beef and Cabbage with Country Mustard Sauce

Country Mustard Sauce

2 Tbsp. unsalted butter

2 Tbsp. all purpose flour

2 c. half and half

1/4 c. coarse-grain Dijon mustard

2 tsp. caraway seeds, toasted and crushed

1/4 tsp. kosher salt

1/8 tsp. cayenne pepper

Freshly ground black pepper

2-1/2 c. Gruyere cheese, grated

Corned Beef and Cabbage

1 med. head green cabbage

4 Tbsp. unsalted butter

12 oz. small red-skin potatoes (1-1/2 to 2" diameter), scrubbed but not peeled

12 oz. corned beef, thinly sliced and cut into strips 3-5" long and 1/2" wide

Kosher salt

1/2 c. Gruyere cheese, grated

2 Tbsp. fresh dill, chopped

1. Preheat oven to 375 degrees. Generously butter 9 X 13" baking dish.

2. Sauce: Melt butter in saucepan over medium heat. Add the flour and cook, stirring constantly for about 1-1/2 to 2 min. Gradually whisk in the half and half, stirring constantly until mixture is smooth and starts to simmer. Stir in mustard, caraway seeds, salt, cayenne, and several grinds of black pepper. Then gradually whisk in the Gruyere. Remove from heat and set aside.

3. Quarter and core the cabbage. Cut the quarters crosswise into 1/2" strips to equal 10 cups. (You may have some cabbage left over. Save for another use.)

4. Melt the butter in a large frying pan over medium heat. When hot, add half the cabbage and cook, stirring, until it starts to wilt; then add the rest of the cabbage. Cook, stirring often until the cabbage has softened and is starting to brown lightly, about 10 minutes. Remove to large mixing bowl.

5. Bring a large saucepan of water to boil over high heat. Add potatoes and cook until tender when pierced, about 12-15 minutes. Drain. When cool enough to handle, cut into 1/4" slices. Add to the mixing bowl holding the cabbage, then add the corned beef strips. Add the sauce and toss to combine. Season with salt if needed.

6. Spread the cabbage mixture evenly in the baking dish. Sprinkle with the Gruyere. (The casserole can be prepared up to this point 4 hours ahead; cover and refrigerate. Bring to room temperature 30 min. to an hour before baking.)

7. Bake uncovered until the casserole is hot and the cheese has melted, about 20-25 min. Remove from oven and cool for 15 min. Sprinkle with the dill before serving.

05gage25 · ‎11-16-2014

Sounds really delicious!! Thanks for posting. I was thinking about corned beef earlier today.

Stella Dallas · ‎01-13-2015

This sounds heavenly, and I'll bet it would transfer to a crockpot well, too.

Junker2327 · ‎03-11-2010

Im going to make this. It sounds delicious!

Beckyblu

beach-mom · ‎03-09-2010

I think you'll like it ladies - the Gruyere (I'm a huge fan of it) really makes a difference!

RespectLife · ‎02-27-2012

Thank you beach-mom! Sounds delicious!

I love that I can buy always available deli corned beef for this recipe! Wegman's carries red pots in a microwavable steamer bag...easy again!

beach-mom · ‎03-09-2010

On 3/11/2015 RespectLife said:
Thank you beach-mom! Sounds delicious!

I love that I can buy always available deli corned beef for this recipe! Wegman's carries red pots in a microwavable steamer bag...easy again!

YW RespectLife! It really is a lot easier to make than it looks. I asked for the best quality corned beef at the deli and used that. I wish we had a Wegman's near us - that would be even better!