Thanks to Carrie, Ginger Lemon Girl, for sending me pictures of this dish!
Sometimes, I worry when I post a favorite like this that my friends will think I have no taste at all. After all, this is my second cabbage recipe in one month (though I've gotten lots of props for the Sweet and Sour Unstuffed Cabbage recipe.
When I was in high school, my Mom would make this recipe for us when my Daddy was out of town on business. I always considered it decadent -- and irresistible.
Over the years, I have tweaked it in such a way that it is delicious -- creamy. crunchy, salty, peppery. Sadly, it is again one of those recipes that none of my boys will eat.
And those of you who can only think about breast milk and cabbage -- you need to get over that and try this. It's really good.
Corned Beef and Cabbage Casserole
One can of Corned Beed
One package of cabbage slaw mix -- with carrots if you like that kind (I do).
One can of Cream of Mushroom Soup (Health Valley or Progresso are GF)
-or- if you're not GF, regular CofM soup
One small onion, chopped fine
Cornbread topping (GF) use a half recipe of your favorite sweet GF cornbread mix, or use mine:
1/2 cup GF cornmeal
1/2 cup GF flour
2 T. Sugar or 1 T. Splenda
1 egg, beaten
1/4 c. oil
1/2 t. xanthan gum
1 t. Baking Powder
1/2 c. milk (to make a medium thick batter)
-or - if you're not GF -- Jiffy Cornbread Mix prepared
Place cabbage and onion in an 8 by 8 microwave safe baking pan. Microwave for 4 minutes until crisp tender, stir, then add salt and pepper (generous amount of pepper)
Crumble corned beef on top of cabbage
Top with soup mix.
Pour prepared corn bread mix on top.
Bake at 350 degrees for 30-40 minutes until the cornbread is golden brown.
Let stand for 10 minutes, and serve.
Much love, and happy cabbage!
Ging
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