Make this recipe a recipe that people in that category can eat. categories: ['gluten_free'], recipe: preheat oven to 350 degrees. cook cabbage in 2 inch of boiling water with 2 teaspoons salt for 7 - 10 minutes or until crisp tender, drain well. combine onion, caraway seed, mustard, 1/2 teaspoon salt, soup and milk. in a greased 2 quart casserole dish, layer cabbage, corn beef and soup mixture, ending with soup. bake for 35 minutes. meanwhile, melt butter in a skillet, stir in croutons. do not brown. remove casserole from oven, arrange croutons in a circle around edge of casserole. cut cheese in diagonal wedges, arrange in center of casserole. bake 10 minutes longer.

Target recipe: preheat the oven to 350 degrees f. parboil the cabbage in boiling water until tender. drain thoroughly and set aside. heat a heavy-bottomed skillet on medium-high and brown the ground beef until cooked through. transfer the meat into a bowl and set aside. in the same skillet, melt the butter on medium heat and add the onions, peppers and celery. cook until translucent (5-10 minutes) and then add the garlic and saute another 5 minutes. add the cream and cheese and heat gently, stirring constantly, until the cheese is melted. add the rice, cooked cabbage, browned ground beef, salt and pepper to the vegetable mixture in the pan. adjust seasoning if necessary. pour mixture into a greased casserole dish and bake (25-30 minutes).