Open-Faced Baked Reuben

Ingredients
1 large yellow onion, coarsely chopped
1 (2 1/2-lb) flat-cut corned beef brisket
1/2 teaspoon caraway seeds
Aluminum foil
1 small head green cabbage (1 1/2 lb)
1 (14.5-oz) can vegetable broth
1/2 cup Russian dressing
2 tablespoons coleslaw seasoning mix
6 teaspoons unsalted butter, divided
6 slices (or 1/2 loaf) Bakery rye bread
6 oz Swiss or aged white Cheddar cheese
1 (24-oz) container refrigerated mashed potatoes

Prep

• Preheat oven to 350°F.
• Chop onion into large pieces.

Steps

1. Place corned beef, onions, and caraway seeds in 13- x 9-inch baking dish; cover with foil. Bake 2–3 hours (1 hour per pound) or until tender. Transfer meat to cutting board; let stand 5 minutes or more before slicing.
2. Discard outer cabbage leaves; cut cabbage into bite-size pieces (about 6 cups). Whisk in large bowl: broth, dressing, and seasoning mix until blended; stir in cabbage. Transfer mixture to same baking dish and combine with juices from corned beef. Bake 18–20 minutes or until cabbage is tender.
3. Spread 1 teaspoon butter over each bread slice and place on baking sheet; bake 8–9 minutes or until crisp and toasted. Slice cheese and place on top of bread.
4. Heat potatoes in microwave following package instructions.
5. Slice meat thinly across grain. Top bread with potatoes and meat slices; spoon cabbage and sauce over top. Serve.

(Recipe courtesy of Publix Aprons Simple Meals)