Reuben Cabbage Rolls
12 medium cabbage leaves
1 lb. corned beef, cooked and shredded
1 cup sauerkraut
8 ounces Swiss cheese, shredded
Dressing
1 cup sour cream
½ cup mayonnaise
½ cup sugar free ketchup
1/3 cup dill pickle relish
1 tbsp white wine vinegar
Salt & pepper to taste
1. Remove the center stem of
the cabbage.
2. Bring a large pot of water
to a boil and add salt. Place the head of cabbage in the boiling, salted water
and boil for about 10 minutes or until leaves are soft. Drain and dry leaves
well and set aside.
3. Preheat oven to 350
degrees.
4. In a large bowl, combine
the corned beef, sauerkraut and Swiss cheese. Mix well. Set aside.
5. Stir dressing ingredients
together, add salt and pepper to taste.
6. Pour half the dressing
into the filling ingredients and mix to combine.
7. Spread half of remaining dressing
into the bottom of a 9 by 13 pan.
8. Lay one cabbage leaf on
work surface, spoon a small amount of filling in the center of the cabbage
leaf.
9. Roll up one side, then
ends, then other side, and place seam side down into pan.
10. Repeat rolling steps, making
12 even rolls.
11. Cover rolls with reserved
dressing, cover pan with foil and bake 30 minutes until heated through.
Pressure Cooker Corned Beef:
Rinse brined brisket under cold water then pat dry and rub with
seasoning packet. Cut it into 3-4 large chunks and place in pressure cooker.
Add 6-8 garlic cloves and one large onion cut into wedges. Pour in 2 cups of
beef or vegetable broth. Pressure cook for 90 minutes and allow steam to
release.
Nutrition: 521 calories;
42g fat; 95mg cholesterol; 1607mg sodium; 237mg potassium; 9g carb; 2g fiber;
2g sugar; 23g protein
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