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Cheesy Corned Beef Cabbage Steaks

A new St. Patrick's Day tradition.

Cabbage steaks topped with swiss cheesy sauce, crispy corned beef, and chives on a baking sheet.

If you thought corned beef and cabbage was all about the meat, these cheesy cabbage steaks will rock your world. Planks of tender roasted cabbage are slathered with Swiss cheese sauce and topped with crispy corned beef for a fresh veg-forward twist on the classic Irish dish.


While prepackaged slice corned beef works in a pinch for these cabbage steaks, I recommend purchasing it from a deli counter if possible, so you can ask for it to be sliced a little thicker. The corned beef should ideally be the same thickness as Canadian bacon: this gives it enough structure to stand up to crisping in the pan and also prevents it from getting lost in that cheesy sauce.


Butter and flour in a pot.

If you’ve never made cheese sauce from scratch, don’t be intimidated. It’s as simple as whisking melted butter and flour together in a pot, slowly adding milk and cooking until thickened, and then whisking in shredded cheese. The whole process takes less than 10 minutes. For best results, buy a block of Swiss cheese and shred it yourself- the pre-shredded stuff has additives that can mess with the sauce consistency. Depending on the moisture of the cheese you buy, the sauce may seem thick and oddly stretchy in the pan, but don’t be alarmed. Its texture will change when it bakes on the cabbage, both loosening and then setting into a gloriously glossy creamy coat on top of the steaks.


Cabbage steaks topped with swiss cheesy sauce, crispy corned beef, and chives on a baking sheet.

Finishing the steaks under the broiler is optional, but highly recommended. The brown “leoparding” brings a certain ge ne se quois to the presentation, but even more importantly, that browning also adds to the flavor, bringing in those deep toasty notes we love so much. If you do decide to broil, watch your steaks closely. Every broiler is different, and there’s always the potential for your steaks to go up in smoke. I literally sit and watch mine the whole time. When it comes to dinner, it’s better to be safe than sorry.


Enjoy!

 

Cheesy Corned Beef Cabbage Steaks

(Makes 4)


Cabbage steaks topped with swiss cheesy sauce, crispy corned beef, and chives on a white platter.

1 green cabbage head

¼ cup neutral oil

2 ½ tsp. Diamond Crystal kosher salt, divided

¾ tsp. freshly cracked black pepper, divided

4 tbsp. (1/2 stick) unsalted butter

¼ cup all-purpose flour

1 ½ cup whole milk

1 tsp. ground mustard

6 oz. shredded Swiss cheese, (about 1 ½ cups), plus extra for sprinkling

6 oz. corned beef, thinly sliced and chopped into 1” pieces

2 tbsp. thinly sliced chives, for serving

Dijon mustard, for serving


Equipment: large baking sheet, medium pot, medium pan

 

Method


Cabbage steak on a baking sheet.

Preheat oven to 425° F, rack in the middle position.


Set cabbage on its side on cutting board. Using a sharp knife, slice cabbage across the center into ¾” steaks. Arrange the four steaks that are most whole on large metal baking sheet (save ends and any trimmings for another use). Brush steaks on both sides with ¼ cup neutral oil and season all over with 2 teaspoons salt and ½ teaspoon pepper.


Roast cabbage 20 minutes, until just beginning to be tender.


Meanwhile, in a medium pot over medium heat, melt butter. Whisk in flour to form a paste, then continue to cook until bubbling and the color of straw, about 1 minute. Whisking constantly, slowly pour in milk (this will help to avoid clumps of paste). Add ground mustard and remaining ¼ teaspoon pepper.


Switch to a rubber spatula. Increase heat to medium-high and cook, stirring constantly and scraping at the corners of the pan, until mixture is bubbling and thickened, 1-2 minutes. Remove from heat, add cheese, and stir until melted and smooth. Taste and season with ½ teaspoon salt if needed. Set aside.


Corned beef crisping up in a pan.

Heat a large pan over medium-high heat. Add corned beef and cook, stirring occasionally, until browned and beginning to crisp, 3-4 minutes. Remove from heat and set aside.

Remove partially cooked cabbage from oven. Sprinkle half of corned beef over steaks, then spread cheese sauce over top. Return to oven and bake until cabbage is tender and cheese sauce is golden and beginning to brown, 10-15 minutes more.


Preheat broiler to high heat. Sprinkle cabbage steaks with remaining corned beef and more swiss cheese.  


Broil, checking often, until cheese is melted and bubbling, 2-3 minutes. Sprinkle cabbage steaks with chives and serve with mustard as desired.


Cabbage steaks topped with swiss cheesy sauce, crispy corned beef, and chives on a white platter.

Originally posted March 3, 2024.


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