Corned Beef and Cabbage
Strudel
Ingredients
- 4 cup cabbage, all varieties, shredded
- 1 medium garlic clove, peeled and minced
- 1/2 cup chicken broth
- 2 cup frozen potatoes o'brien, thawed (potato, onion and red pepper)
- 1/2 tsp table salt
- 1/4 tsp black pepper
- 1/4 tsp dried thyme
- 1/2 tsp caraway seeds
- 1 tsp bay leaf, but 1 whole bay leaf preferred
- 2 Tbsp lemon zest
- 1/2 pound corned beef brisket, cooked and diced
- 4 pieces whole-wheat phyllo dough
- 1/2 cup mustard
Directions
- Heat a 10-inch nonstick skillet over medium heat. Add cabbage, garlic and
broth. Sauté until cabbage is limp, stirring frequently, about 3 minutes.
- Stir in potatoes O’Brien, salt, pepper, thyme, caraway seed and bay
leaf. Cook until potatoes are hot, about 5 minutes. Stir in lemon zest and
corned beef. Remove bay leaf. Remove from heat and cool mixture while
preparing phyllo dough.
- Line a baking sheet with parchment paper. Place one sheet phyllo dough,
long-side facing you, on paper. Spray with cooking spray. Add second sheet
of dough. Spray with cooking spray. Repeat twice more.
- Preheat oven to 350°F.
- Spoon corned beef filling across width of dough, starting 4 inches from
bottom of dough. Mound filling into a 4-inch wide strip. Lift up bottom 4
inches of dough to cover filling. Using parchment paper as a guide, gently
roll up phyllo dough. Place seam-side down on paper-lined cookie sheet. Ends
of dough don't have to be tucked in. Spray strudel with cooking spray.
- Bake until phyllo is browned, 30 minutes. Let sit 5 minutes. Cut into 4
slices and serve each with 2 tablespoons mustard.
Serves | 4
POINTS per serving | 5
Print as 3x5 or 4x6
Copyright © 2001-, Robert F. Hutchison & Terry Muse
Revised: March 29, 2002
URL: http://world_class_recipes.tripod.com
Contact: Terry Muse