If you made corned beef and cabbage yesterday, chances are you have some leftovers. Here are a couple of ways to use the cooked corned beef, and any remaining raw cabbage.
Easy Rueben Bake
This is a one-dish version of my favorite sandwich, and more carb-friendly. To lower the carb count, omit the croutons.
Drain and rinse a small jar of sauerkraut and transfer to a small bowl. Add 2 T. of finely chopped fresh onion, or 2 t. dried minced onion and ¼ c. of Thousand Island dressing (or Russian if you prefer). Transfer the mixture to an 8×8 baking dish sprayed with non-stick cooking spray. Add a layer of chopped, cooked corned beef on top of the sauerkraut, then a layer of croutons, about ½ c. Finish with a layer of swiss cheese (preferably grated, but thin slices will do, too). Cover with aluminum foil and bake at 350 degrees until heated through and the cheese is melted, about 20 to 30 minutes. Remove the foil and bake 5 minutes longer until the cheese is browned and bubbly.
Cabbage and Noodles
This is one of my comfort foods; my mom used to make it whenever she had leftover cabbage. It makes a great side dish, or can be enjoyed all on its own. The simple flavor reminds me of Polish pierogi dumplings, and it’s much easier to make!
Prepare half a package of wide egg noodles as directed on the package. (If you can find authentic Polish kluski noodles, use those.) While the noodles are cooking, heat 2 T. of olive oil and 1 T. of butter in a large skillet over medium high heat. Sauté half a sweet onion, thinly sliced, until it is translucent and soft. Slice half a head of fresh green cabbage, about ¼ inch slices. Add the cabbage to the onion and sauté, separating the cabbage with a spoon. Season with salt and pepper to taste. Cook the cabbage until it is soft and just beginning to brown. Drain the noodles and add to the cabbage mixture and toss well to coat. Serve with a dollop of sour cream, if desired.