Whether you’re celebrating St. Patrick’s Day or just feeling an Irish meal, this hearty meal will definitely hit the spot. So, in the spirit of corned beef and cabbage, I made some Reuben cabbage rolls. We love Reuben sandwiches, but we don’t eat a lot of bread. So, the cabbage is holding together all the kraut, corned beef, swiss cheese, and thousand island dressing. Yum!
We love Reuben sandwiches, but we don’t eat a lot of bread. So the cabbage is holding together all the kraut, corned beef, swiss cheese, and thousand island dressing. Yum!
- 2 heads of cabbage
- 1 large cooked corned beef roast, sliced (about 3-4 cups)
- 3 cups sauerkraut (here is how I make sauerkraut)
- 8 slices Swiss cheese, cut into thirds
- Thousand Island Dressing:
- ½ cup homemade mayonnaise (or store-bought mayo)
- 2 Tbsps organic ketchup
- 1 Tbsp fresh lemon juice
- 1 Tbsp onion, finely chopped
- 1 medium dill pickle, chopped
- Sea salt
- Black pepper
- Preheat the oven to 400°F.
- Bring a large pot of water to a boil, enough water so that at least half of the cabbage is submerged.
- Place the cabbage head in the water.
- After about a minute, the outer leaf will begin to peel back from the cabbage head.
- Using tongs, 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.
- Keep using your tongs to peel the outer leaves off the cabbage head.
- Make sure you boil each leaf for 3 minutes so they are soft and pliable to roll up.
- Once your leaves are all boiled and soft, fold in half and cut the rib out (a v-shaped cut).
- Make the thousand island dressing in a small bowl and set aside.
- Put about 1/4 cup of corned beef at the top of the roll (the opposite side of the V-shape).
- Add about 1 Tbsp of dressing and about 3 Tbsps of sauerkraut.
- Add the swiss cheese slice if you are using cheese.
- Starting at the top, roll up the leave once, fold the edges in and continue rolling.
- Place the stuffed roll into a large baking sheet, crease side down to hold everything in.
- Cover with tinfoil and bake for 15 minutes.
- Let cool for a few minutes.
- Serve with the remaining dressing.
Make your own homemade mayo here.