Cornbeef Cabbage Bake

Cornbeef Cabbage Bake 2 tablespoons butter 2 cups chopped cabbage 1/2 cup chopped onion 5 ounces corned beef, chopped 1/4 teaspoon caraway seed 1/3 cup shredded swiss cheese 1 tablespoon thousand island dressing 1 (5 ounce) cans ready-to-bake refrigerated buttermilk flaky biscuits Preheat oven to 375 degrees. In a medium skillet, melt butter and stir in cabbage, onion and caraway seeds. Cover and cook for 8-10 minutes over medium heat, until crispy tender, stirring occasionally. In a small bowl, combine corned beef, cheese and dressing, mixing well. Separate dough into 5 biscuits. Place in an ungreased 8 inch round pan. Press over bottom and 1/2 inch up sides to form crust. Spoon hot cabbage mixture over biscuits. Top this with the corned beef mixture. Bake for 18-25 minutes or until a deep golden brown. Cut into 6 wedges.