Corned Beef and Cabbage Casserole

"A Ukrainian twist on an Irish classic! My Mother has made this for years, it's so creamy and delicious."
Corned Beef and Cabbage Casserole Corned Beef and Cabbage Casserole
Corned Beef and Cabbage Casserole Corned Beef and Cabbage Casserole
  • Serves
  • Prep
    10 m
  • Cook
    45 m
  • Ready In
    55 m
  • Difficulty
  • Nutritions


  • 1
    Preheat oven to 350 degrees F (175 degrees C).
  • 2
    Bring cabbage pieces to a boil in a pot and simmer until just tender, about 5 minutes. Drain, then transfer cabbage to a 2-quart baking dish.
  • 3
    Melt 1/4 cup butter in a skillet over medium heat. Stir in corned beef and onion; cook and stir until the onion has softened and turned translucent, about 5 minutes. Break up any large chunks of corned beef.
  • 4
    Spread corned beef mixture over cabbage.
  • 5
    Melt remaining 1/3 cup butter in the same skillet over medium heat; whisk in flour.
  • 6
    Pour in milk and season with salt and pepper. Continue whisking until sauce comes to a simmer and is thickened, about 5 minutes.
  • 7
    Pour sauce over corned beef and cabbage mixture.
  • 8
    Bake in the preheated oven until bubbly, about 30 minutes.


  • 1 small head cabbage, cored and cut into large chunks
  • 1/4 cup butter
  • 2 (12 ounce) cans corned beef
  • 1/2 onion, finely chopped
  • 1/3 cup butter
  • 1/3 cup all-purpose flour
  • 2 1/2 cups milk
  • 1 teaspoon salt
  • 1 pinch ground black pepper
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