Corned Beef Cabbage Bake

This recipe was a bit of a St. Patrick's Day experiment because I've never had Corned Beef and Cabbage before, so I was pleasantly surprised with how it tasted.  I was worried that the cabbage might overpower the dish, but it really didn't.  The flavors were all well-balanced.   The way it was served as wedges made me think of it as Corned Beef Pizza.  Overall, this dish was a nice introduction and twist to a classic St. Patrick's Day culinary tradition. 

Corned Beef Cabbage Bake

Ingredients:

1/8 cup butter, cubed

2 cups chopped cabbage

1/3 cup chopped onion

1/2 teaspoon caraway seeds

6 oz deli corned beef, chopped

1 cup (8 oz) shredded Swiss cheese

1/8 cup Thousand Island salad dressing

1 tube (12 oz) refrigerated buttermilk biscuits

Directions:
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 in an ungreased 9" round baking pan and press onto bottom and halfway up sides of pan.  Add cabbage mixture; top with corned beef mixture.  Bake, uncovered, at 350º for 20-25 minutes or until heated through and biscuits are golden brown.  Cut into wedges.