What could be better on St Patrick’s Day than a casserole that stars that trio of Irish favorites–corned beef, cabbage, and potatoes. These ingredients can be found at supermarkets around the country, so if you want to make this dish tomorrow on March 17 th, last-minute shopping will be easy.
For this recipe cabbage is cut into strips, then sautéed in a skillet until lightly browned and caramelized. The cooked cabbage is combined with small red skin potatoes that are boiled and sliced and with corned beef (purchased at the deli counter) that is sliced and cut into strips. A delectable white sauce enriched with grated Gruyère, grainy mustard, and crushed caraway seeds binds this trio together. The dish can be prepared several hours ahead, then put in the oven for less than half an hour. A recipe serves six generously but can be halved to feed two to three.
I did a demo of this casserole last week for Mass Appeal, a popular noontime show that airs on our local NBC affiliate here in western Massachusetts. The aromas of this dish heating in the studio kitchen’s oven attracted the attention not only of the staff, but of other guests appearing on the program. “Perfect,” they declared, “for celebrating this holiday.”
Happy St Patrick’s Day to everyone!
PS Here’s the link to my cooking demo of this special dish. There will be a short ad and then the video will begin. Untap the mute button for audio.
https://www.wwlp.com/massappeal/one-dish-three-irish-favorites-corned-beef-and-cabbage-casserole/