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!)