Cabbage Potatoes Gratin 3 comments

Original recipe was Baked Corned Beef and Hash from Woman’s Day Magazine. Read how I changed up the recipe and renamed it. A great recipes with a bit of deli pastrami instead of corn-beef for St Patrick’s Day meal!!
Cabbage Potatoes Gratin
I found the original recipe in March 2015 Woman’s Day Magazine, I loved all the ingredients, but when I went to shop I decided to buy pastrami instead of corn beef from the deli and I also used red potatoes instead of russet potatoes.Adding In Pastrami

I didnt know from the recipe what *Gruyère cheese was until I hunted for it in the specialty cheese bin at the store, I discovered it is a harder “Swiss cheese”, and has more flavor. It was much easier to grate as you can see in the picture.Gruyère cheese

Baked Pastrami and Cabbage Hash

Cook Time: 25 minutes

The original recipe called for corn beef and I switched it to pastrami.


  • 1 leftover cooked cabbage (I used 1 large fresh cabbage)
  • Kosher salt
  • Pepper
  • 2 tbsp. olive oil
  • 1 medium onion
  • 8 oz. sliced or deli pastrami
  • 1 clove garlic
  • 1/2 c. chopped fresh flat-leaf parsley
  • 1 c. heavy cream
  • 1 tbsp. Dijon mustard
  • 1 lb. Red potatoes
  • 6 oz. Gruyère cheese


  1. Heat oven to 375 degrees F. If using fresh cabbage, (which I did) bring a small pot of water to a boil. Add 2 teaspoons salt and the cabbage and cook for 5 minutes; drain and squeeze out any excess moisture.
  2. Heat the oil in a large skillet over medium heat. Add the onion, garlic and 1/4 teaspoon each salt and pepper and cook, covered, stirring occasionally, until tender, 8 to 10 minutes.
  3. Add the pastrami and and cook, stirring occasionally, for 4 minutes. Remove from heat and fold in the cabbage and parsley.
  4. Coat a deep 8- by 8-inch square baking dish with oil. In a bowl, whisk together the heavy cream and mustard.
  5. Lay a third of the potatoes in the baking dish, slightly overlapping them. Top with a third of the pastrami and cabbage mixture (about 1 cup) and sprinkle with a third of the cheese (about 1/3 cup); repeat once. Top with a last layer of potatoes and cabbage mixture.
  6. Pour the cream mixture over all layers and at this point, I sprinkled half the cheese before covering the pan.
  7. Cover the baking dish with foil, place on a rimmed baking sheet and bake for 45 minutes. [This is where I used the tent.]
  8. Uncover, sprinkle with the remaining cheese, and bake until the potatoes are tender and the top is golden brown, 25 to 30 minutes more.
  9. Let rest for 10 minutes before serving.


When I added the pastrami to the pan to heat, it curled as you can see in the picture. The taste was wonderful.

Because I used more ingredients than the recipe called for, (Im always wanting more) so it stood taller in pan, to keep foil from sticking to cheese I created a foil tent for my pan. (I’m sure I’m not the first that creates tents)

Source//Wikipedia Gruyère cheese

*Gruyère is a hard yellow cheese, named after the town of Gruyères in Switzerland, Gruyère cheese is sweet but slightly salty, with a flavor that varies widely with age. It is often described as creamy and nutty when young, becoming with age more assertive, earthy and complex. When fully aged (five months to a year) it tends to have small cracks which impart a slightly grainy texture.


About Karren Haller

I am a +70 Blogger that loves connecting with other women through blogging. A new recipe always intrigues, finding a new craft, creating bracelets occasionally and gardening is a favorite and writing brand reviews is a favorite for my readers. But most of all the connection to other bloggers. Creativity, simple life and getting things done

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