Scalloped Corned Beef and Cabbage

Instead of making hash the next day, baked the meat with shredded cabbage in a cream sauce. It’s a good recipe for left-over corned beef, because it doesn’t assume you have a huge amount of it.

5 to 6 cups shredded cabbage (about 1/2 of a large head)

1 tsp salt

3 Tbsp butter

1/4 cup flour

2 1/2 cups milk

1/2 tsp freshly ground pepper

1 Tbsp Dijon mustard

1 1/2 to 2 cups diced cooked corned beef

1/2 cup grated Cheddar or Swiss cheese

Toss the cabbage with the salt in a colander and let sit for about 20 minutes, until wilted. Rinse well, then squeezed dry, a handful at a time, to remove as much water as possible.

Meanwhile, melt the butter in a large saucepan. Blend in the flour and cook, stirring constantly with a wire whisk, for about 2 minutes. Whisk in the milk, pepper and mustard and bring to a boil, stirring almost constantly. Simmer for about 5 minutes, then stir in the cabbage and corned beef.

Pour into a buttered 1 1/2-quart baking dish, sprinkle the cheese on top, and bake in a preheated 350 degrees oven for 20 to 30 minutes, until bubbling and lightly browned on top.

Serves 4.