Recipe by laurie1981
"A Ukrainian twist on an Irish classic! My Mother has made this for years, it's so creamy and delicious."
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1 small head
cabbage, cored and cut into large chunks
2 (12 ounce) cans
onion, finely chopped
2 1/2 cups
ground black pepper
Very Quick and good. If you like gravy, you will luv this recipe. I changed the servings to 3 for my husband and I and it was plenty. Even some left for lunch today:)
It wasnt very good, didnt look like the picture at all
This was delicious. I used all the left overs from St. Paddy's Day. I layered the cabbage and chopped corned beef. Additionally, I added the carrots and potatoes (I diced them) I had with our corned beef. Everything was layered cold and then I made the sauce as directed, poured it over the top of the casserole and heated it up. It was the the bomb-ditty!
My husband's favorite dish. It helps to drain the cabbage as much as you can. The gravy adds a great topping to the regular corned beef and cabbage dish.
I want to try this recipe and I want to get spuds into the dish. So, I am thinking of sliced potatoes either on top of the cabbage layer or on the beef layer. It would be nice if they cooked from raw rather than having to pre-cook or par cook the spuds. Mashing adds another step and this recipe is about convenience. Might want to add some mustard or curry spice to the béchamel.
While it wasn't bad, my family thought it a little bland. Quick and easy, but needs something...
This is a great dish, and pretty quick to make too!
* Percent Daily Values are based on a 2,000 calorie diet.
Corned Beef and Cabbage Casserole
Serving Size: 1/6 of a recipe
Servings Per Recipe: 6
Amount Per Serving
Calories from Fat: 331
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