I love this recipe because it’s a fancier more unique version of mashed potatoes.
This recipe holds up for 5 days in the fridge! You can make it ahead, just remember the cabbage will soften more each day!
I used non pickled corn beef for this but pickled would work too just don’t add salt to the water. If you have chicken stock you can make this recipe and not add in the tomatoes, salt and white wine.
This is also a great recipe for Pesach! Here is a fun trick! If you are making a soup during the time of making this recipe, boil the two potatoes in the soup instead of creating a whole additional pot situation. They will taste better and no mess
If you have a cast iron skillet or Dutch oven or saute pan that goes into the oven, skip the baking dish step and then it will be a one pan wonder!