March Recipe of the Month: Corned Beef & Cabbage Bake

March Recipe of the Month: Corned Beef & Cabbage Bake

Corned Beef and Cabbage Bake

With just two of u at home, corned beef and cabbage ends up as leftovers. Here is a good recipe to help re-invent and recycle the left overs. Enjoy with the Valcantara Garnacha or the juicy, yet dry Pilippe Viallet Savoie Blanc.


1/4 cup butter cubed
4 cups cabbage, chopped
3/4 cup onion, chopped
1 tsp caraway seed
12 oz corned beef, chopped
8 oz Swiss Cheese, shredded
1/4 cup thousand island dressing
2 tubes refrigerated buttermilk biscuits (12 oz each)


1. In a large skillet, melt the butter; stir in cabbage, onion, and caraway seeds. Cover and cook over medium heat for 8-10 minutes or until the cabbage is crisp and tender, stirring occasionally. Set aside. 

2. Meanwhile, in a large bowl, combine the corned beef, Swiss cheese, and salad dressing. 

3. Separate the biscuits; place 10 biscuits in each of two ungreased 9-in round baking pans. Press the biscuits onto the bottom and halfway up the sides of the pans. 

4. Add cabbage mixture; top with the corned beef mixture. Bake, uncovered, at 350 F for 20-25 minutes or until heated through and biscuits are golden brown. Cut into wedges. 

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