2 (12 oz.) cans corned beef, crumbled
1 c. milk
1 c. cracker crumbs
2 eggs, beaten
1/2 c. onion, coarsely chopped
1 tbsp. horseradish
1 tsp. prepared mustard
1 med. head cabbage
1 (10 3/4 oz.) can cream of mushroom soup, undiluted
2/3 c. milk
1 tsp. dill seeds
1 tsp. mustard seeds

Combine first 7 ingredients, mixing well. Spoon into a greased 9" square pan; bake at 350 degrees for 30 minutes.

Cut cabbage into 9 wedges; cover and cook 10 minutes in a small amount of boiling salted water. Drain cabbage well. Combine soup, milk, dill seeds, and mustard seeds in a small saucepan; cook over medium heat, stirring constantly, until mixture comes to a boil. Remove from heat. Cut corned beef mixture into 9 squares. Carefully arrange the cabbage wedges and corned beef squares on a serving platter; then pour soup mixture over top. Yield: 9 servings.