5 cup cabbage, coarsely shredded
1/4 cup butter
1/3 cup butter
1 1/2 cup diced cooked corned beef
1/2 onion, finely chopped
1/3 cup all-purpose flour
2 1/2 cup milk
1 tsp salt
1 tsp pinch ground black pepper
Heat the oven to 350 degrees Fahrenheit.
Put cabbage in pot and bring to a boil until tender. Drain and transfer the cabbage to a 2 quart baking dish.
Melt the 1/4 C. butter and stir in the corned beef and onion. Stir until the onion has softened. This takes about 5 minutes.
Break up the chunks of corned beef and then spread the mixture over the cabbage.
Melt the 1/3 C. butter and whisk in the flour. Pour the milk in and season it with pepper and salt.
Continue stirring until the sauce thickens, about 5 minutes. Pour the sauce over the cabbage and beef mixture.
Bake for about 30 minutes. Serve.
Sugar: 11g
:
Calcium: 221mg
Calories: 481kcal
Carbohydrates: 22g
Cholesterol: 109mg
Fat: 38g
Fiber: 3g
Iron: 2mg
Potassium: 507mg
Protein: 14g
Saturated Fat: 22g
Sodium: 1416mg
Vitamin A: 1160IU
Vitamin C: 44mg
