Ingredients
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2 tablespoons unsalted butter
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1 tablespoon canola oil
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1 cup green cabbage, diced in 1-inch dice
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1 teaspoon garlic, minced
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2 cups corned beef, cooked, shredded (about 3/4 lb.)
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1 teaspoon black pepper, freshly cracked
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1 lb linguine
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1/4 cup dry white wine
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1 1/2 cups heavy cream
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1 1/2 cups half-and-half
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1 tablespoon Dijon mustard
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1 tablespoon whole grain mustard
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1 tablespoon prepared horseradish
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2 cups irish white cheddar cheese, grated or 2 cups extra sharp white cheddar cheese
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3/4 cup fresh frozen peas, may be used do not use canned
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1/4 cup parmesan cheese, grated
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1/4 cup carrot, cut in 1/4-inch dice
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1 tablespoon shallot, minced
Instructions
- In a large skillet over medium-high heat, melt the butter in the oil. Add the carrots and cabbage and cook, stirring occasionally, until just tender and the cabbage starts to brown, about 20 minutes.
- Stir in the shallots and garlic and cook for 3-4 minutes. Add the corned beef and pepper and cook until the beef starts to crisp, about 10 minutes.
- Meanwhile, bring a large pot of salted water to a boil. Cook the linguine al dente, according to the package directions. Drain.
- Stir into the corned beef mixture, the white wine, and scrape up any browned bits. Add the cream, half-and-half, both mustards, and horseradish. Simmer until the sauce had thickened a bit, about 5 minutes.
- Stir in the cheddar and adjust the seasonings as needed. Stir in the peas and linguine, then transfer to a serving dish.
- Garnish with the Parmesan and serve immediately with the linguine.