Corned Beef and Cabbage with Country Mustard Sauce

beach-mom · ‎03-09-2010

. . . or as my family calls it "Irish Lasagna"

I've posted this before, but my family is asking me to make it this Wednesday. I thought I'd post it again in case someone is looking for something a little different.

Corned Beef and Cabbage with Country Mustard Sauce

From Sunday Casseroles by Betty Rosbottom:

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.

nomar · ‎03-12-2010

Sounds lip smackin' good. I just priced a corned beef and they are fairly pricey this year. This sound like it would work with deli corned beef or even a canned one. Gotta try this instead of my usual way in a crock pot.

Kachina624 · ‎03-10-2010

Thay sounds sooooo good but, sadly, too much for one person. Thanks @beach-mom.

New Mexico☀️Land Of Enchantment

DiAnne · ‎09-22-2010

Trader Joe's has the best corned beef I have ever bought. They only carry is around St Patrick's Day.

beach-mom · ‎03-09-2010

@nomar - I always use deli corned beef. I ask them for the best! This year of course I'm not going in as much, and the regular guys have retired since quarantine. I went in one time and the deli was staffed by teenagers!

@Kachina624 - YW! You could probably freeze it, or possibly half it. Since it has half & half I'm not sure- there's never anything left here to freeze when everyone is home! But it doesn't have mayonnaise, so I think it might be OK.

ETA: The Gruyere makes it!