Recipe for leftover corned beef from St. Patrick's Day?

After the 1845 start of the potato famine, a million people emigrated from Ireland to the U.S., where they found corned beef to be relatively affordable. When St. Patrick's Day, originally a religious feast day, was celebrated, many Irish immigrants chose to go all out with corned beef and cabbage. Nowadays, corned beef - cured in salty brine instead of corns of salt - and cabbage is the classic holiday meal, and many people celebrate like my family did, with copious amounts of tender corned beef. To go along with the casserole, a medium-bodied white wine with good acidity will stand up to the rich cream and help cleanse your palate between bites. If you tire of sandwiches, this is an excellent though decadent way to make use of leftover corned beef and cabbage. 1/4 head large cabbage, about 12 ounces 1/2 medium yellow onion1 to 2 tablespoons canola or olive oil, as needed-- Kosher salt and freshly ground black pepper, to taste4 medium potatoes, about 1 1/2 pounds8 to 12 ounces corned beef, sliced about 1/4-inch thick or shredded2 cups heavy creamInstructions: Layer about half of the corned beef in the bottom of the baking dish then add a layer of slightly overlapping potatoes. Per serving: 475 calories, 12 g protein, 24 g carbohydrate, 39 g fat (22 g saturated), 146 mg cholesterol, 469 mg sodium, 4 g fiber.