Reuben Cabbage Rolls
This week for dinner, make Reuben Cabbage Rolls. They are a lighter take on the classic Reuben sandwich.
Ingredients
- 1 head cabbage
- 1/2 cup mayonnaise
- 2 Tbsp. ketchup
- 1 Tbsp. lemon juice
- 1 Tbsp. chopped onion
- 3 Tbsp. dill relish
- 1/4 tsp. salt
- 1/4 tsp. freshly ground black pepper
- 1/2 lb. cooked corned beef, chopped
- 3/4 cup sauerkraut
- 2 slices Swiss cheese, cut into thirds
Instructions
- Preheat oven to 400°.
- Fill a large pot with water and bring to boil. Submerge 8 cabbage leaves in water for about 3 minutes, until soft. Let cool, then cut each tough stem about 2 inches in a V shape.
- In a small bowl, combine mayonnaise, ketchup, lemon juice, onion, relish, salt and pepper. Set aside.
- At the top of each cabbage leaf, place 1/3 cup corned beef, 1 tablespoon mayonnaise mixture, 2 tablespoons sauerkraut and 1 cheese slice. Roll each leaf once, from the top. Fold in the edges and finish rolling. Place cabbage rolls in a 9 x 13-inch baking dish. Cover and bake for 20 minutes. Serve with remaining sauce.
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