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A great recipe to use leftover cooked cabbage or corned beef. Adapted from countryliving.com
Heat oven to 375 degrees F. Bring a small pot of water to boil. Add 2 teaspoons of salt and the cabbage. Cook for 5 minutes, drain and squeeze out any excess moisture.
In a skillet, heat olive oil over medium heat. Add onion, salt, pepper and cook until tender. Add the corned beef, garlic and cook stirring occasionally for 4 minutes. Remove from heat and fold in the cabbage and parsley.
Coat a deep 8x8" baking dish with additional olive oil. In a bowl, whisk together the heavy cream, mustard, relish, Worcestershire sauce and sriracha.
Layer 1/3 of the potatoes in the baking dish, slightly overlapping. Top with 1/3 of corned beef mixture (about 1 cup) and sprinkle with 1/3 of cheese. Repeat one more time. Top with the last layer of potatoes and cabbage mixture. Pour the cream mixture into the baking dish.
Cover the baking dish with foil and place it on a rimmed baking sheet. Bake for 45 minutes. Uncover, sprinkle with remaining cheese and bake until the potatoes are tender and to cheese is golden brown. 25-30 minutes more. Allow to rest 10 minutes before serving.
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