Directions

1. In a large skillet, heat the butter and oil over medium heat. Cook the onion and cabbage for about 8-10 minutes, stirring occasionally. Cover the pan while it cooks with a lid or aluminum foil so the cabbage can steam. Season with salt and black pepper to taste.
2. In a large bowl, combine the corned beef, Swiss cheese and salad dressing. Set aside.
3. Preheat the oven to 350 degrees F.
4. Separate the biscuits and place them into the bottom of an ungreased 9-inch glass pie plate. Press the biscuits onto the bottom and up the sides of the pan.
5. Add the cabbage and onion mixture and top with corned beef mixture. Bake uncovered, at 350 degrees for 20-25 minutes, or until the biscuits are golden brown and heated all the way through. Let cool slightly before cutting into slices.