On 2013-03-08, Janet Bostwick > wrote:
>
> 4 medium potatoes, pared and sliced 1/4 inch thick (4 cups)
> 4 cups coarsely shredded cabbage
> 3 tablespoons butter
> 2 tablespoons all-purpose flour
> 1/4 teaspoon salt
> 1 1/4 cups milk
> 2 tablespoons Dijon mustard
> corned beef -- either sliced leftover roast or thick sliced deli meat
> or a can of corned beef, sliced.
> Cook potato slices and cabbage in boiling salted water until nearly
> tender. Drain; set aside. Meanwhile, in saucepan, melt butter; blend
> in flour and salt. Add milk all at once. Cook and stir until
> thickened and bubbly. Remove from heat; stir in mustard. Add the
> drained vegetables. Turn half the vegetable mixture into a 2-quart
> casserole; top with corned beef slices. Spoon remaining vegetable
> mixture over all. Cover and bake in 350F oven for 25 - 30 minutes.

It sounds disgustingly tasty in a PWT comfort food kinda way. I'm
gonna hafta try it. But, it definitely needs some horseradish in
there, somewhere.

nb