Reuben Strudel
Ingredients
- 1 lb thinly sliced corned beef ⓘ
- 1 (10 ounce) package shredded cabbage ⓘ
- 1/2 teaspoon caraway seed
- 1 medium sweet onion, diced ⓘ
- 1 garlic clove, pressed
- 1/2 cup thousand island dressing ⓘ
- 1/4 cup butter or 1/4 cup margarine, melted ⓘ
- 2 tablespoons spicy brown mustard ⓘ
- 16 sheets frozen phyllo pastry, thawed ⓘ
Instructions
- Cut corned beef into 1/2-inch strips; set aside.
- Saute cabbage and next 3 ingredients in a large nonstick skillet coated with cooking spray 4 minutes or until cabbage wilts. Remove from heat; stir in dressing. Cool.
- Stir together butter and mustard; set aside.
- Unfold phyllo, and cover with a damp towel to prevent pastry from drying out.
- Stack 8 sheets on a flat surface covered with wax paper, brushing every other sheet with the butter mixture. Spoon half of the cabbage mixture lengthwise down half of phyllo stack, spreading to within 2 inches of edges. Top with half of corned beef and half of cheese. Fold in short edges 2 inches.
- Roll up, staring a long edge nearest filling. Place, seam side down, on a baking sheet coated with cooking spray. Cut 1/4-inch deep diagonal slit, 1 inch apart, across top. Coat strudel with cooking spray. Repeat with remaining phyllo, butter mixture, and filling.
- Bake at 425 degrees Fahrenheit for 12 to 15 minutes or until golden. Cut diagonally into 3- to 4-inch pieces. Serve immediately.
Nutrition & Diet Analysis (per serving)
655
kcal
33% DV
Protein
Fat
Carbs
* % Daily Values based on a 2,000 calorie diet (FDA 2020).