We are celebrating St. Patrick’s Daytoday and in the spirit of corned beefand cabbage I made up some Reubencabbage rolls. We love Reuben’s, but we don’t eat bread. So the cabbage is holding together all the kraut, corned beef, swiss cheese, and thousand island dressing. Yum! We referenced this recipe.
- 2 heads of cabbage
- 1 large cooked corned beef roast, sliced (about 3-4 cups). I ordered mine from US Wellness Meats….amazing!
- 3 cups sauerkraut (preferably homemade so all the probiotics are intact)
- 8 slices Swiss cheese, cut into thirds
Thousand Island Dressing:
- ½ cup homemade mayonnaise (follow this recipe, substituting olive oil for bacon grease)
- 2 T organic ketchup (the kind withou thigh fructose corn syrup)
- 1 T fresh lemon juice
- 1 T onion, finely chopped
- ½ dill pickle, chopped (3 T)
- salt and pepper, to taste
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, 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. The outer leaves on the cabbage will continue peeling away from the cabbage. Keep using your tongs to peel the outer leaves off the head and leave them submerged in the boiling water for 3 minutes. The goal is to boil each leaf for 3 minutes.
Once your leaves are all boiled, soft, and pliable, cut each tough stem about 2 inches from the bottom in a V shape (cutting out the rib)
You may either chop up the remaining cabbage to put in the bottom of your 13×9 pan or put it away for another day. If you chop it up and use it for this dish, add some salt and pepper to taste. I also like to add a splash of Worcestershire sauce to it.
Make the thousand island dressing by combining all the ingredients into a small bowl.
Now we’ll stuff our rolls. Put about 1/4 cup of the corned beef at the top of the roll (the opposite side of the V-shape). Add about 1 T of dressing. Next top with about 3 T of sauerkraut. Then add the 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 the 13×9 pan (on top of the sliced cabbage if you put the leftover cabbage in the pan). Stuff and roll the remaining leaves.
Cover and bake for 20 minutes. Let cool for a few minutes. Use the leftover dressing as a dipping sauce for the cabbage rolls and/or place a dollop on top of each roll and the leftover cabbage in the bottom of the pan.