Leftover Corned Beef Low-Carb Reuben Bake

Ingredients

• 1 large head cauliflower
• 1/3 cup sour cream
• 2 cups grated Swiss cheese, divided
• 1/2 cup sliced green onion
• Salt and fresh-ground black pepper to taste
• 1 medium head green cabbage
• 2 tsp. olive oil
• 1/2 tsp. caraway seeds, optional
• 2 cups leftover corned beef, shredded and then chopped into bite-sized pieces
• 1/2 cup Thousand Island Dressing

Directions

1. Preheat the oven to 375F/190C. Fill a pot half full with water, salt it lightly, and bring it to a boil. As the water heats, remove the leaves from the cauliflower but leave the stems, then chop the cauliflower into rough pieces.
2. When the water is close to boiling, add the cauliflower, lower the heat to medium, and cook for 10-11 minutes, just until it is beginning to soften. Do not take it too far, or the cauliflower mash will be watery and mushy. Pour the cauliflower into a colander in the sink and let it drain for at least 5 minutes.
3. Return the drained cauliflower to the same pan, add the sour cream, and blend with an immersion blender or hand mixer until pureed. Stop before it gets completely smooth; a little texture is good here, and it will continue cooking in the oven. Stir in the cup of grated Swiss cheese and the green onions.
4. Pull off any tired outer cabbage leaves, cut the cabbage into quarters, and remove the core. Slice the cabbage about 3/8 inch thick. Pull the corned beef into shreds, then chop it into bite-sized pieces.
5. Warm the olive oil in a large non-stick frying pan over medium-high heat. Once the oil is hot, add the cabbage, reduce the heat to medium, and sauté, adding salt, pepper, and a little caraway seed if you are using it. Cook for about 4 minutes, until some of the edges are just starting to brown.
6. Add the corned beef to the pan and cook for 1-2 minutes longer. Turn off the heat, let the pan cool briefly, then stir in the Thousand Island dressing.
7. Coat a large casserole dish with non-stick spray or olive oil; the dish used here was about 9″ x 12″. Spoon in half the mashed cauliflower and smooth it into an even layer. Add the cabbage and corned beef mixture over the cauliflower, then scatter 3/4 cup grated Swiss cheese over the top.
8. Spread the remaining mashed cauliflower over that layer, then top it with another 3/4 cup grated cheese. Bake uncovered for about 45 minutes, until the casserole is hot and bubbling and the cheese on top is beginning to brown lightly. Serve hot.