Creamy Corned Beef Cabbage Parmesan (Printable)

Tender cabbage and corned beef in a rich, creamy sauce topped with golden melted parmesan and mozzarella for ultimate comfort food.

# 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

# How to Prepare:

01 - Preheat your oven to 375°F. Grease a 9x13-inch baking dish lightly with butter or cooking spray.
02 - In a large skillet over medium heat, melt the butter. Add the diced onion and cook until soft and translucent, about 3 minutes. Add the minced garlic and cook for 1 minute more until fragrant.
03 - Stir the flour into the skillet and cook for 1 minute to remove the raw flour taste. Gradually whisk in the whole milk and heavy cream, stirring constantly to prevent lumps from forming. Continue whisking until the sauce thickens and bubbles, about 3–4 minutes.
04 - Stir in the salt, black pepper, and paprika. Remove the skillet from heat. Add 1 cup of the shredded mozzarella cheese and 1/2 cup of the grated parmesan cheese, stirring until completely melted and the sauce is smooth and creamy.
05 - In a large mixing bowl, combine the shredded cabbage, chopped corned beef, and the prepared cheese sauce. Mix thoroughly until all ingredients are evenly coated with the sauce.
06 - Spread the cabbage and corned beef mixture evenly into the prepared baking dish. Top with the remaining 1/2 cup of mozzarella cheese and a generous sprinkle of additional parmesan cheese for a golden, bubbly topping.
07 - Cover the baking dish tightly with aluminum foil. Bake in the preheated oven for 25 minutes to allow the vegetables to steam and soften.
08 - Remove the foil and return the dish to the oven. Bake for an additional 15 minutes until the cheese topping is bubbly, golden brown, and slightly crisped around the edges.
09 - Let the casserole rest for 5–10 minutes before serving to allow the sauce to set slightly. Garnish with chopped fresh parsley if desired. Serve warm.

# Expert Advice:

01 -
  • The creamy cheese sauce balances the slight sweetness of cabbage perfectly
  • It transforms simple leftovers into something that feels like comfort food magic
  • The golden parmesan crust creates the most satisfying contrast to the tender vegetables underneath
02 -
  • Whisking the milk gradually prevents lumps that never quite disappear, even with extra cooking time
  • Cabbage releases water as it bakes, so do not worry if the sauce seems thick at first
  • The resting period is not optional, cutting too soon makes the sauce runny and the casserole falls apart
03 -
  • Shred your own cheese rather than buying pre shredded for a smoother melt
  • Grate additional parmesan fresh right before baking for the best golden crust

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