Ingredients: |
Ingredients: 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 pound sliced corned beef
3/4 pound sliced swiss cheese (or grated)
1/4 cup flour
2 cups whole milk
1/2 cup Thousand Island Salad Dressing
Salt and pepper
Rye Bread Crumbs
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Directions: |
Directions: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. You might have to add a little water to help it along. Transfer to a 9-by-13- inch baking dish and top with half of the corned beef and 1/2 the cheese. 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.
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; add the salad dressing and season with salt and pepper. Pour the sauce over the casserole and spread evenly with a knife. Cover with remaining cheese. Top with the bread crumbs and bake until golden-brown and bubbling, about 25 minutes. |
This recipe for Scalloped Corned Beef and Cabbage is from