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Corned Beef Cabbage Bake



1/4 cup butter, cubed
4 cups chopped cabbage
3/4 cup chopped onion
1 teaspoon caraway seeds
1 can (12 ounces) corned beef or 12 ounces deli corned beef, chopped
2 cups (8 ounces) shredded Swiss cheese
1/4 cup Thousand Island salad dressing
2 tubes (12 ounces each) refrigerated buttermilk biscuits


In a large skillet, melt butter; stir in the cabbage, onion and caraway seeds. Cover and cook over medium heat for 8-10 minutes or until cabbage is crisp-tender, stirring occasionally; set aside.

Meanwhile, in a large bowl, combine the corned beef, Swiss cheese and salad dressing. Separate biscuits; place 10 biscuits in each of two ungreased 9-in. round baking pans. Press biscuits onto the bottom and halfway up the sides of pans. Add cabbage mixture; top with corned beef mixture.

Bake, uncovered, at 350° for 20-25 minutes or until heated through and biscuits are golden brown. Cut into wedges.

Yield: 2 casseroles (4 servings each).


Nutritional Facts
1 slice equals 495 calories, 23 g fat (11 g saturated fat), 80 mg cholesterol, 1,291 mg sodium, 47 g carbohydrate, 1 g fiber, 26 g protein.