This recipe for corned beef and cabbage comes together in just few simple steps. This yummy one-pot meal, is one of the most delicious recipes for leftover corned beef.
A creamy cheese sauce flavored with Worcestershire, onion, and mustard marries tender chunks of corned beef with savory cabbage.
I originally found this recipe in an old better homes and gardens cookbook, and it had cream soup as a base, so I have done my best to convert it.
Is corned beef really Irish?
Well, yes and no…..
Here’s what history.com had to say…..
Like many aspects of St. Patrick’s Day, the dish came about when Irish-Americans transformed and reinterpreted a tradition imported from the Emerald Isle.
The first St. Patrick’s Day parade took place not in Dublin but in New York City, in 1762. Over the next 100 years, Irish immigration to the United States exploded. The new wave of immigrants brought their own food traditions, including soda bread and Irish stew. Pork was the preferred meat, since it was cheap in Ireland and ubiquitous on the dinner table.
The favored cut was Irish bacon, a lean, smoked pork loin similar to Canadian bacon. But in the United States, pork was prohibitively expensive for most newly arrived Irish families, so they began cooking beef—the staple meat in the American diet—instead.
Members of the Irish working class in New York City frequented Jewish delis and lunch carts, and it was there that they first tasted corned beef. Cured and cooked much like Irish bacon, it was seen as a tasty and cheaper alternative to pork.
What about the cabbage?
And while potatoes were certainly available in the United States, cabbage offered a more cost-effective alternative to cash-strapped Irish families. Cooked in the same pot, the spiced, salty beef flavored the plain cabbage, creating a simple, hearty dish that couldn’t be easier to prepare.
Tips on this dish:
- Using pre-shredded cabbage is not only convenient, but also cost affective
- canned corned beef may be easier to find in certain regions and times of year, and will work just fine.
- mustard powder, or dry mustard really gives a zing of flavor….A decent second choice is regular prepared mustard, but it will be somewhat milder, so you may need to add more.
- We added thousand island dressing and caraway seeds to our casserole, and it’s phenomenal served that way, New York deli style!
The best casserole tip EVERYONE should know:
There is an artistry to making the perfect casserole! With stressful careers and endless other commitments, who really has time to make dinner? That’s the beauty of the casserole. You can prep it a day or even months in advance, and it actually tastes better that way. Letting the ingredients sit allows flavors to marinate, intensify and blossom!
CJs FOLLOW-UP TASTE TEST!:
This recipe was awesome! and actually got better as it had time to set. The flavor was like night and day! When this came out of the oven, it had flavor but the next day was like eating a totally different dish. You’ll love it! I only eat corned beef when we make a recipe for out channel. I didn’t grow up eating it, and had never really tired it. I do enjoy Corned Beef now and this casserole is delicious!
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Keto Corned Beef & Cabbage Casserole
- 4 cups corned beef
- 6 cups shredded cabbage
- 1 cup beef broth
- ½ cup heavy cream
- ½ cup sour cream
- 2 tsp Worcestershire sauce
- 1 tsp mustard powder
- 2 cups grated Swiss cheese
- Preheat oven to 375
- Chop or shred leftover corned beef. Steam or sauté cabbage until mostly tender. In a large sized bowl, combine remaining ingredients except cheese. Add cabbage and beef. Combine well. Add half the Swiss cheese. Pour mixture into a greased 9x13 baking dish. Top with remaining cheese. Bake uncovered for 30 minutes. Broiling the last minute for browning.
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