Corned Beef and Cabbage Bake

Corned Beef and Cabbage Bake 1/4 cup butter, cubed 4 cups cabbage, chopped 3/4 cup onion, chopped 1 teaspoon caraway seed 12 ounces deli corned beef, chopped 8 ounces Swiss cheese, shredded 1/4 cup thousand island dressing 2 tubes refrigerated buttermilk biscuits ( 12 ounces each) In a large skillet, melt the butter; stir in the cabbage, onion, and caraway seeds. Cover and cook over medium heat for 8-10 minutes or until the cabbage is crisp tender, stirring occasionally; set aside. Meanwhile, in a large bowl, combine the corned beef, Swiss cheese, and salad dressing. Seperate the biscuits; place 10 biscuits in each of two ungreased 9-inch round baking pans. Press the biscuits onto the bottom and halfway up the sides of the pans. Add cabbage mixture; top with the corned beef mixture. Bake, uncovered, at 350 F for 20-25 minutes or until heated through and biscuits are golden brown. Cut into wedges.