No Empty Chairs

2 Tbs butter
½ head of cabbage, shredded
1 onion, halved and sliced
1 tsp salt
27 oz can or pouch of sauerkraut (see recipe before draining)
2-3 lb corned beef, cooked and shredded (See NOTE below)
1 cup diced or thinly sliced dill pickles
12 oz Swiss cheese, shredded or sliced
Creamy Russian Dressing (recipe below)

Preheat oven to 400°F. Spray a 9×13” baking dish with olive oil spray.

In a large skillet over medium heat, melt butter. Add cabbage and onion and sprinkle with salt; cook until soft.

Drain liquid from sauerkraut, reserving 2 Tbs of the liquid to make the Russian dressing. Dice or thinly slice dill pickles.

Layer ingredients in the baking dish in the following order:

• Cabbage and onion mixture (cooked)
• Corned Beef
• Pickles
• Sauerkraut

Cover with aluminum foil and bake for 30 minutes, or until heated through. Remove foil. Top casserole with cheese and bake for an additional 5-10 minutes.

Serve with creamy Russian dressing.

NOTES:

• To cook corned beef in an Instant Pot: Rinse the corned beef brisket and place in Instant Pot. Sprinkle top of brisket with the packaged spices. Add 3 cups of water to the pot. Set Instant Pot to Manual (high pressure) and set time for 70 minutes. Natural Pressure Release for 15-20 minutes and then Quick Release. Remove from pot and shred corned beef.
• To cook corned beef in a Slow Cooker: Rinse the corned beef brisket and place in a slow cooker. Sprinkle top of brisket with the packaged spices. Add  water to cover the brisket. Cook on low for 10-12 hours, or until brisket is tender. Remove from pot and shred corned beef.

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Creamy Russian Dressing

1/3 cup mayonnaise
¼ cup ketchup
2 Tbs sauerkraut juice
2 Tbs pickle juice
1 Tbs Worcestershire sauce
1 Tbs Sriracha (add more for a spicier sauce)
1 tsp apple cider vinegar
½ tsp onion powder

Combine all ingredients and mix with a whisk. Refrigerate until ready to serve.

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