On Friday, March 8, 2013 3:43:41 PM UTC-6, Janet Bostwick wrote:
> 4 medium potatoes, pared and sliced 1/4 inch thick (4 cups)
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> 4 cups coarsely shredded cabbage
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> 3 tablespoons butter
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> 2 tablespoons all-purpose flour
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> 1/4 teaspoon salt
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> 1 1/4 cups milk
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> 2 tablespoons Dijon mustard
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> corned beef -- either sliced leftover roast or thick sliced deli meat
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> or a can of corned beef, sliced.
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> Cook potato slices and cabbage in boiling salted water until nearly
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> tender. Drain; set aside. Meanwhile, in saucepan, melt butter; blend
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> in flour and salt. Add milk all at once. Cook and stir until
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> thickened and bubbly. Remove from heat; stir in mustard. Add the
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> drained vegetables. Turn half the vegetable mixture into a 2-quart
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> casserole; top with corned beef slices. Spoon remaining vegetable
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> mixture over all. Cover and bake in 350F oven for 25 - 30 minutes.
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>
>
> Janet US
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>
>
> (go for it Bryan!)

If I liked cabbage that would look good. There is not a single inferior ingredient.

--Bryan