Scalloped Corned Beef and Cabbage

December 2008
Scalloped Corned Beef and Cabbage

by 21 people

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Satisfy your family's appetite with dinners for 10 bucks or less.

Makes: 4 servings

Prep: 30 mins

Bake: 25 mins

  • 6 tablespoons butter
  • 1 head green cabbage (1 1/2 to 2 pounds), cored and thinly sliced
  • 3/4 pound baking potatoes, peeled and thinly sliced
  • 1 tablespoon caraway seeds
  • 1/2 pound sliced corned beef
  • 1/4 cup flour
  • 2 cups whole milk
  • Salt and pepper
  • 3/4 cup crushed potato chips (about 2 ounces)
  1. Preheat the oven to 350 degrees . In a large skillet, melt 1 tablespoon butter over medium-high heat. Add half of the cabbage, half of the potatoes and 1 1/2 teaspoons caraway seeds; cook, stirring often, until the cabbage is slightly wilted and the potatoes are crisp-tender, about 5 minutes. Transfer to a 9-by-13- inch baking dish and top with half of the corned beef. Repeat with another tablespoon of butter and the remaining cabbage, potatoes and caraway seeds; transfer to the baking dish and top with the remaining corned beef.
  2. In a medium saucepan, melt the remaining 4 tablespoons butter over medium heat. Whisk in the flour and cook, stirring, for 2 minutes. Whisk in the milk gradually and cook, stirring, until the sauce is smooth and thickened, 5 to 7 minutes; season with salt and pepper. Pour the sauce over the casserole and spread evenly with a knife. Top with the potato chips and bake until golden-brown and bubbling, about 25 minutes.
Tip Pair with:
  • Chateau Lagarosse 2005 (France), Tcherga Cabernet Sauvignon and Mavrud 2006 (Bulgaria)