St. Patty’s Day Reuben Cabbage Rolls

St. Patty’s Day Reuben Cabbage Rolls

St. Patty’s Day Reuben Cabbage Rolls

St. Patty’s Day Reuben Cabbage Rolls

INGREDIENTS:
● 1 head of cabbage
● 1 lb cooked corned beef, sliced
● 3⁄4 cup sauerkraut
● 3 slices of Sliced Swiss Cheese (optional)
● 8 tbsp Olive Oil Mayonnaise
● 2 Tbsp ketchup
● 1 Tbsp fresh lemon juice
● 1 Tbsp onion, finely chopped
● 3 Tbsp dill pickle, finely chopped
● Salt and pepper, to taste

DIRECTIONS:
1. Preheat oven to 400. Bring a large pot of water to a boil. You want to fill the pot with
enough water so that at least half of the cabbage is submerged. Place the whole cabbage
head in the water. After about a minute, the outer leaf will begin to peel back from the
cabbage head. Using tongs or a fork and knife, peel that layer away from the head and
keep it in the boiling water for 3 minutes. After the leaf has boiled for 3 minutes, take it
out of the pot and place it in a colander to dry. Repeat until you have separated and
cooked 6 leaves.
2. Once your 6 leaves are all boiled, soft, and pliable, cut each tough stem about 2 inches
from the bottom in a V shape so that all of the tough stem is removed.
3. Put about 1/4 cup of the corned beef at the top of the roll (the opposite end of the
V-shape). Add 1 Tbsp of dressing (see recipe below) and top that with about 2 T of
sauerkraut. Starting at the top, roll up the leave once. Fold the edges in and continue
rolling. Place the stuffed roll into the 13×9 pan. Repeat with remaining leaves.
4. Cover and bake for 20 minutes. Let cool for a few minutes. Use the leftover dressing as a
dipping sauce for the cabbage rolls or place a dollop on top of each roll.

DRESSING:
1. Combine all ingredients in a small bowl and mix well.

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