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Reuben Cabbage Rolls

Treat yourself to a wholesome and satisfying meal with our Reuben Cabbage Rolls—a healthy twist on a classic favorite perfect for brunch or dinner. These rolls bring together the hearty flavors of a traditional Reuben sandwich, featuring tender corned beef, tangy sauerkraut and creamy Swiss cheese, all wrapped in healthy cabbage leaves.  

First, start with the cabbage leaves—a nutritious and low-calorie alternative to bread or tortillas. Cabbage is rich in fiber, vitamins and minerals, making it an excellent choice for adding bulk and texture to our rolls.  

Next, fill the cabbage leaves with a delicious combination of tender corned beef, tangy sauerkraut and creamy Swiss cheese. The corned beef provides a rich and savory flavor, while the sauerkraut adds a delightful tanginess and a boost of gut-healthy probiotics. Swiss cheese adds creaminess and a hint of nuttiness that pairs perfectly with the other ingredients, creating a satisfying filling packed with flavor and protein.

Drizzle the Reuben Cabbage Rolls with Thousand Island dressing to add indulgence and flavor. This classic condiment, made with a blend of mayonnaise, ketchup, relish and spices, adds a creamy and zesty kick to the rolls, tying all the flavors together.  

Whether enjoyed as a hearty brunch option or a comforting dinner dish, these Reuben Cabbage Rolls will satisfy your cravings while keeping you feeling full and nourished. Packed with protein, fiber and essential nutrients, they make a wholesome and nutritious meal perfect for any occasion.  

Prep Time:  20 minutes |  Cook Time:  1 hour, 45 minutes |  Total Time:  2 hours, 5 minutes |  Servings:  12 Rolls

Ingredients:

  • 2 pounds  Cattlemen's Ranch  Flat Cut Corned Beef Brisket
  • 1 tablespoon  Stonemill  Iodized Salt
  • 12 large cabbage leaves (about 2 heads)
  • 12 slices  Happy Farms  Deli Sliced Swiss Cheese
  • 1½ cups  Deutsche Küche  German Style Sauerkraut
  • ¾ cup  Tuscan Garden  Thousand Island Dressing

Directions:                                   

  1. In a large pot, cook the corned beef according to package directions, approximately 1 hour, 30 minutes. Drain and remove visible fat. Shred corned beef, reserve.
  2. Fill a large pot with water, bring to a boil. Add salt and cabbage, cook 5-8 minutes or until leaves are softened.
  3. Drain cabbage, dry leaves thoroughly. Fill each cabbage leaf with a slice of Swiss cheese, ¼ cup corned beef, 2 tablespoons sauerkraut and 1 tablespoon dressing. Roll up, burrito-style.
  4. Place cabbage rolls, seam side down, in a steamer. Steam for 8 minutes. Serve with additional dressing for dipping.

Recipe Courtesy of Chef Stacey, ALDI Test Kitchen