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.

Janet US

(go for it Bryan!)

On Fri, 08 Mar 2013 14:43:41 -0700, 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.
>
Sounds good to me! Call it Deconstructed Corned Beef Hash.

I might try that recipe without the sauce and not precook the
potatoes or cabbage either. Roasted cabbage is great and potatoes cut
1/4 inch thick should be fully cooked in 30 minutes.

--
Food is an important part of a balanced diet.

On 3/8/2013 4:49 PM, sf wrote:
>> 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.
>> >
> Sounds good to me! Call it Deconstructed Corned Beef Hash.
>
> I might try that recipe without the sauce and not precook the
> potatoes or cabbage either. Roasted cabbage is great and potatoes cut
> 1/4 inch thick should be fully cooked in 30 minutes.

Oh yes, roasted cabbage is fantastic. (Grilled cabbage wedges are also
absolutely wonderful.) Can't comment on the casserole-type dish with
cream sauce since I haven't made it.

Jill

On 3/8/2013 6:18 PM, jmcquown wrote:

> Oh yes, roasted cabbage is fantastic. (Grilled cabbage wedges are also
> absolutely wonderful.) Can't comment on the casserole-type dish with
> cream sauce since I haven't made it.

How would you grill cabbage wedges? Sounds interesting to me, and I
have some that I'd like something good to make this weekend. TIA!

On Fri, 08 Mar 2013 23:02:28 -0500, Cheryl >
wrote:

> On 3/8/2013 6:18 PM, jmcquown wrote:
>
> > Oh yes, roasted cabbage is fantastic. (Grilled cabbage wedges are also
> > absolutely wonderful.) Can't comment on the casserole-type dish with
> > cream sauce since I haven't made it.
>
> How would you grill cabbage wedges? Sounds interesting to me, and I
> have some that I'd like something good to make this weekend. TIA!

Same way you'd roast them, Cheryl. Coat them with a little olive oil,
season as desired and put them on a not too hot part of the bbq grill
to cook. I think it's easier to roast, but if you're using the bbq
for something else - it's not a big deal to throw some chunks of
cabbage on toward the end.

--
Food is an important part of a balanced diet.

On 3/9/2013 12:24 AM, sf wrote:
> On Fri, 08 Mar 2013 23:02:28 -0500, Cheryl >
> wrote:
>
>> On 3/8/2013 6:18 PM, jmcquown wrote:
>>
>>> Oh yes, roasted cabbage is fantastic. (Grilled cabbage wedges are also
>>> absolutely wonderful.) Can't comment on the casserole-type dish with
>>> cream sauce since I haven't made it.
>>
>> How would you grill cabbage wedges? Sounds interesting to me, and I
>> have some that I'd like something good to make this weekend. TIA!
>
> Same way you'd roast them, Cheryl. Coat them with a little olive oil,
> season as desired and put them on a not too hot part of the bbq grill
> to cook. I think it's easier to roast, but if you're using the bbq
> for something else - it's not a big deal to throw some chunks of
> cabbage on toward the end.
>
Exactly! A little oil, S&P is all I use. Indirect heat, not directly
over the hot coals. The cabbage carmelizes nicely.

Jill

On Fri, 08 Mar 2013 13:49:24 -0800, sf > wrote:

>On Fri, 08 Mar 2013 14:43:41 -0700, 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.
>>
>Sounds good to me! Call it Deconstructed Corned Beef Hash.
>
>I might try that recipe without the sauce and not precook the
>potatoes or cabbage either. Roasted cabbage is great and potatoes cut
>1/4 inch thick should be fully cooked in 30 minutes.

Someone in Jill's thread was wondering about colcannon. The recipe
above is basically colcannon before mashing the potatoes.
Janet US

On Fri, 08 Mar 2013 16:33:22 -0700, Janet Bostwick
> wrote:

> On Fri, 08 Mar 2013 13:49:24 -0800, sf > wrote:
>
> >>
> >Sounds good to me! Call it Deconstructed Corned Beef Hash.
> >
> >I might try that recipe without the sauce and not precook the
> >potatoes or cabbage either. Roasted cabbage is great and potatoes cut
> >1/4 inch thick should be fully cooked in 30 minutes.
>
> Someone in Jill's thread was wondering about colcannon. The recipe
> above is basically colcannon before mashing the potatoes.

Heh. I stand corrected: Deconstructed Colcannon. I've never made or
eaten colcannon - but I made Bubble & Squeak quite often when my DD
was little because it was her favorite meal. I tried to find a
restaurant or pub where colcannon was on a menu when I was in Dublin a
few years ago. Unfortunately the people I spoke to couldn't tell me
where to find it, nor had they eaten it themselves - and they were
Irish.


--
Food is an important part of a balanced diet.

sf wrote:
> On Fri, 08 Mar 2013 14:43:41 -0700, 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.
>>
> Sounds good to me! Call it Deconstructed Corned Beef Hash.

I was going to say Corned Beef Hash Lasagna.

-S-

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

On 8 Mar 2013 21:55:26 GMT, notbob > wrote:

>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

I love horseradish, but don't you think that you could make this dish
more piquant for your tastes by upping the Dijon?
Janet US

On 8 Mar 2013 21:55:26 GMT, notbob > wrote:

> 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.
>
Why not just eat it with horseradish on the side?

--
Food is an important part of a balanced diet.

On 3/8/2013 4:55 PM, notbob wrote:
> 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
>
Maybe you can mix the horseradish with the dijon mustard?

On Fri, 08 Mar 2013 23:13:14 -0500, Cheryl >
wrote:

> On 3/8/2013 4:55 PM, notbob wrote:
> > 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
> >
> Maybe you can mix the horseradish with the dijon mustard?

IMO: that's overdoing it.

--
Food is an important part of a balanced diet.

On Mar 8, 1:43*pm, 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.
>
> Janet US
>
> (go for it Bryan!)

Heck, I'd eat that!!

"Janet Bostwick" > wrote in message
...
>
> 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.
>
> Janet US
>
> (go for it Bryan!)

That sounds really good, something my dh would really like.

Cheri

On 3/8/2013 4:43 PM, 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.
>
> Janet US
>
> (go for it Bryan!)
>
This is a keeper for after St Paddy's day! Thanks Janet.

Yes. This is a keeper. Thank you. Polly

On Fri, 08 Mar 2013 14:43:41 -0700, 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.
>

Hmm, sounds good. I'll have to try this one, thanks.

On Mar 8, 3:43*pm, 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.
>
> Janet US
>
> (go for it Bryan!)

I have a friend who makes something similar, only using mashed
potatoes (no white sauce) and sauerkraut. She uses corned beef. I
don't have the recipe, but it shouldn't be hard to put it together.

N.

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)
>
> 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.
>
>
>
> Janet US
>
>
>
> (go for it Bryan!)

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

--Bryan