Janet B. wrote:
> Layered Corned Beef Bake
>
> 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-style mustard
> 1 12-ounce can corned beef, chilled and sliced
>
> Cook potato slices, covered, in large amount of boiling salted water
> until nearly tender. Add shredded cabbage; cook until nearly tender.
> Drain; set aside. Meanwhile, in sauce pan, melt butter; blend in
> flour and salt. Add milk all at once. Cook and stir till 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 or
> till heated through. Sprinkle with paprika, if desired. Makes 6
> servings. Source: Better Homes and Gardens magazine, March, 1976.
> NOTE:
> I like this as a side dish without the corned beef although I do it
> both ways. I also prefer a smidge more mustard. Enjoy.
>
> Janet

Sounds like a weird variation on colcannon. Have you ever tried adding leeks
or onion?